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Jean B.[_1_] Jean B.[_1_] is offline
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Default "Fools" oldest recipe

Richard Wright wrote:
> On Wed, 24 Sep 2008 05:50:57 +0200, Martin S
> > wrote:
>
>> Richard Wright wrote:
>>
>>> By this the OED author means that it was only in the 18th century that
>>> crushed, stewed fruit appears in the description of a fool. Before
>>> that a fool was described as a sort of clotted cream or custard.

>> The Compleat Cook, 1658:
>> Take your Gooseberries, and put them in a pot, and set it in a skillet of
>> boiling water, and when they are coddled enough strain them. Reheat them
>> and when they are scalding hot, beat them very well with a good piece of
>> fresh butter, rose-water and sugar, and put in the yolks of two or three
>> eggs; you may put rose-water into them, and so mix it altogether, and serve
>> it cold.
>>
>> Shouldn't that be interpreted as "crushed, stewed fruit"?
>>
>> --
>> Old time cookery and brewing:
>> theoldecookerybook.com

>
>
> Yes, of course it is, and I see that it is called a 'foole' in the
> text and a 'fool' in the table of contents.
>
> Well done. The OED is always wanting to revise its earliest citations.
> They took one from me for the earliest use in English of "tom yam
> kung" for the famous Thai soup (1952).
>
> Perhaps you could refer this to them for their next revision..


I don't suppose there is anywhere one can easily see the food
terms and the current earliest dates? It is always fun to look
for precedents.

--
Jean B.