Apple Fool

Apple Fool is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of cooked apples thickened to a mousse with milk and an egg. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Fool.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+2 hours chilling)

Serves:

Rating:

Tags : Dessert Recipes Milk Recipes British Recipes

This is a classic recipe for a Victorian version of Apple Fool that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal. This is an apple custard fool, as we would know it today.

Original Recipe

Put two dozen apples cored and peeled and a pound of sugar into a stone jar, add a tablespoonful of water, and stir the whole over a fire until it becomes a thick pulp; rub the mass through a colander or hair sieve, and add to it a cream made of a quart of new milk with two eggs beaten in it; mix the whole gradually and sweeten to taste.

Apples, 24; sugar 1lb; water, 1 tablespoonful; milk 1 quart; eggs, 2.

Modern Redaction

Ingredients:

12 apples, peeled and cored
225g sugar
1/2 tbsp water
500ml whole milk
1 egg, beaten

Method:

Combine the apples, sugar and water in a heavy-bottomed pan with a tight-fitting lid. Bring to a simmer and cook, stirring frequently, until the apples break down to a thick pulp (about 40 minutes). Take off the heat and press through a fine-meshed sieve, using the back of a spoon. Beat in the whole milk and the egg then return to the heat and stir gently until thickened (do not allow to boil). Sweeten to taste then take off the heat and set aside to cool.

Turn into serving dishes and chill in the refrigerator for at least 2 hours before serving.

Find more Traditional Victorian Recipes Here