Georgian Cookbook: Gooseberry Fool

To be fair, gooseberry fool is a recipe that’s never gone away. The recipe I started with is Georgian, but I could easily have picked a Tudor one. Unlike last week’s pickled limes, this is yummy and so, so easy.

First, here’s Hannah Glasse’s recipe from The Art of Cookery Made Plain and Easy (1747):

“Take two quarts of gooseberries, set them on the fire in about a quart of water; when they begin to simmer, and turn yellow, and begin to plump, throw them into a cullendar to drain the wa...