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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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fool
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Purée of stewed fruit mixed with cream or custard. In the 16C a fool was a dish of clotted cream; a *trifle at that time was similar, and the two names may share an implication of having little substance. It was not until the 18C that the fool acquired its link with fruit.
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