A chilled desert of gooseberry puree folded into a whipped confection such as cream, whipped custard or sweetened egg-white.
Our earliest receipt uses hot gooseberry puree whipped with butter, rosewater, sugar and egg yolks, then cooled (WM 1658)
There was an Old Person of Leeds,
Original Receipt in 'The Compleat Cook' by 'WM', 1658 (WM 1658)
To make a Gooseberry Foole.
Take your Gooseberries, and put them in a Silver or Earthen Pot, and set it in a Skillet of boyling Water, and when they are coddled enough strain them, then make them hot again, when they are scalding hot, beat them very well with a good piece of fresh butter, Rose-water and Sugar, and put in the yolke of two or three Eggs; you may put Rose-water into them, and so stir it altogether, and serve it to the Table when it is cold.
Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)
Put a quart of green gooseberries and a gill of water in a stewpan over a fire close covered; when the fruit is tender rub it through a fine hair sieve, add to the pulp sifted loaf sugar, and let it stand till cold. In the mean time put a pint of cream or new milk into a stewpan, with a stick of cinnamon, a small piece of lemon peel, sugar, a few cloves
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