To Make A Goosebery Foole

This recipe hails from early 17th-century England, specifically noted from the handwritten collection of Sarah Longe around 1610. At the time, 'fool' referred to a chilled dessert made by folding pureed fruit into sweetened cream or custard. Gooseberries, prized for their tartness and arrival in early summer, were frequently used in such dishes. Rose water was a common flavoring in both sweet and savory culinary traditions in Renaissance Britain, while the use of mace added a gentle warmth beloved by cooks of the period. This recipe reflects the English penchant for creamy, fruit-laden desserts long before ice cream was common.

The original cook would have used a brass or copper pot to scald the gooseberries over an open hearth fire. A skimmer or slotted spoon would be employed to drain the berries. Crushing would be done with a wooden spoon, mortar and pestle, or a masher. Cream was heated in a separate saucepan with whole mace, likely stirred with a wood or bone spoon. Bowls made of ceramic or wood were used for mixing, with the dessert left to cool in a cool pantry or cellar.