Difference between revisions of "Orange fool"

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|description=A recipe from The Cookery Book of Lady Clarke of Tillypronie. Lady Clarke collected recipes from her hostesses when visiting friends
 
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|DatePublished=17th March 2017
 
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|PrepTime =  10 minutes
 
|PrepTime =  10 minutes
 
|CookTime =  10 minutes
 
|CookTime =  10 minutes
|TotalCalories = TBA
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|TotalCalories = 1699
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|PortionCalories = 283
 
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A recipe from The [[Cookery]] Book of Lady Clarke of Tillypronie.  Lady Clarke (1851-1897) collected recipes from her hostesses when visiting friends, and then tested them in her own kitchen.  In 1909 her husband arranged for the recipes to be published in book form.
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A recipe from ''The Cookery Book of Lady Clark of Tillypronie''.  Lady Clark (1851-1897) collected recipes from her hostesses when visiting friends, and then tested them in her own kitchen.  In 1909 her husband arranged for the recipes to be published in book form.  This is a [[custard]] based fool.
 
{{RecipeIngredients
 
{{RecipeIngredients
  
 
| 570ml [[Double Cream|double cream]]
 
| 570ml [[Double Cream|double cream]]
| 3 [[Eggs|eggs]]
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| 3 [[Eggs|egg]] [[yolks]]
 
| The [[Juice|juice]] of 6 [[Oranges|oranges]]
 
| The [[Juice|juice]] of 6 [[Oranges|oranges]]
| [[Caster Sugar|caster sugar]], to taste
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| [[Caster Sugar|caster sugar]], to taste - I used 4 tbsps for a mixed [[citrus]] fool, but I would halve it if just using [[orange juice]]
 
| The [[Grated|grated]] [[Zest|zest]] of 1 [[Orange|orange]] (use a [[Seville orange]] if in season)
 
| The [[Grated|grated]] [[Zest|zest]] of 1 [[Orange|orange]] (use a [[Seville orange]] if in season)
 
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Latest revision as of 19:23, 3 May 2017


Orange fool
Difference between revisions of
Servings:Serves 6
Calories per serving:283
Ready in:20 minutes
Prep. time:10 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th March 2017

A recipe from The Cookery Book of Lady Clark of Tillypronie. Lady Clark (1851-1897) collected recipes from her hostesses when visiting friends, and then tested them in her own kitchen. In 1909 her husband arranged for the recipes to be published in book form. This is a custard based fool.

Ingredients

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Method

  1. Beat the eggs into the cream
  2. Add the orange juice and the zest
  3. Add the sugar and gently cook in a double boiler, or a bowl over a saucepan of water
  4. Once the mixture has thickened, remove from the heat and pour into dishes or glasses
  5. Leave to cool before serving

Serving suggestions

Serve with Orange and almond shortbread

Variations

Use other citrus fruit if you like, or a mixture

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