Bogrbd
From In foreign kitchens, 1893
Serve with cream and sugar.
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 34. The excerpt below is the record exactly as published.
Bogrbd. This is a favorite dish in both* Norway and Sweden, and can be made of any acid fruit juice. Take three pints of currant juice, three pints of water, one pound of sugar, and half an ounce of stick-cinna- mon, and bring to a boil. Take out the cin- namon, which can be used many times, and had better be in a little bag. Add to the boiling juice one and a half pounds of arrow- roo
Cook this with the app: pantry check, scaling, and the assistant.