“With a Name Like Gooseberry Fool, It's Got To Be Good”

This classic English recipe is a rather refreshing dessert sweet. The dish is said to date back to the 15th century.

4 cups green gooseberries (or other fruit)

1 cup sugar (vary according to fruit)

Juice of 1 lemon, (or less, depending on fruit)

Thinly peeled rind of 1/2 lemon

1/2 cup water

1/2 cup whipping cream

1/2 cup standard boiled custard sauce (or you may use all whipped cream)

Wash gooseberries and stew them with lemon rind, lemon juice, sugar, and water until soft. Put through food mill or blender. Half whip the cream and to it add the fruit and custard mixtures. Blend and chill until serving time. Serves 8.

Note: If gooseberries are unavailable, the best substitute would be a tart one like fresh cranberries, red currants, or rhubarb.

Notes:

The recipe is by Mrs. Norman Eliason, and is from the old Chapel Hill Cook Book, Chapel Hill, NC.
The recipe was provided to us by Martha McKinnon Harris, Albemarle, NC.
Digital formatting is by Jonathan Mitchell.

Related Book

By Patricia B. Mitchell

Available directly from the publisher, and at museums throughout the United States.

At the Table in Colonial America