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

By Patricia B. Mitchell

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

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.


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Related Book

By Patricia B. Mitchell

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

At the Table in Colonial America

At the Table in Colonial America