[prob. a use of prec. suggested by the synonym trifle, mentioned in quot. 1598. (So Skeat in Phil. Soc. Trans., 1885–7).
Mahn’s derivation from F. fouler to crush, is not only baseless, but inconsistent with the early use of the word.]
† 1. (See quots.). Obs.
1598. Florio, Mantiglia, a kinde of clouted creame called a foole or a trifle in English.
c. 1600. Day, Begg. Bednall Gr., V. (Bullen), II. 114. My Mother, she would have made thee a vild-good Huswife could have taught thee how to a made butters and flap-jacks, fritters, pancakes, I and the rarest fools.
1637. B. Jonson, The Sad Shepherd, II. vi.
| Fall to our Cheese-Cakes, Curdes, and clowted Creame, | |
| Your Fooles, your Flaunes; and of Ale a stream | |
| To wash it from your Livers. |
1688. R. Holme, Armoury, III. iii. 82. Foole, is a kind of Custard, but more crudelly; being made of Cream, Yolks of Eggs, Cinamon, Mace boiled: and served on Sippets, with sliced Dates, Sugar, and white and red Comfits, strawed thereon.
2. A dish composed of fruit stewed, crushed, and mixed with milk, cream, or custard. Often gooseberry fool.
1747. Mrs. Glasse, Art of Cookery, ix. 79. To make a Gooseberry-Fool.
a. 1845. Hood, Hymen Retrospect., I. ii.
| Those eyes, then, were stars, shining rulers of fate! | |
| But as liquid as stars in a pool; | |
| Though now they’re so dim, they appear, my dear Kate, | |
| Just like gooseberries boil’d for a fool! |
