[2] This derivation is dismissed by the Oxford English Dictionary as baseless and inconsistent with the early use of the word.

In support for this theory, Davidson quotes John Florio from his dictionary of 1598: 'a kinde of clouted cream called a fool or a trifle'.

[6] The soft fruits used in fools in the sixteenth and seventeenth centuries were often boiled and pulped before being mixed with the cream.

The process of whipping cream before forks were adopted in the late 17th century was long and difficult.

[11][7] An early recipe can be found in The Accomplisht Cook by Robert May: To make a Norfolk Fool.

Take a quart of good thick sweet cream, and set it a boiling in a clean scoured skillet, with some large mace and whole cinnamon; then having boil'd a warm or two take the yolks of five or six eggs dissolved and put to it, being taken from the fire, then take out the cinnamon and mace; the cream being pretty thick, slice a fine manchet into thin slices, as much as will cover the bottom of the dish, pour on the cream on them, and more bread, some two or three times till the dish be full, then trim the dish side with fine carved sippets, and stick it with slic't dates, scrape on sugar, and cast on red and white biskets.