Danish Fruit Jelly (“Rode Greed”)

Ingredients

• 1 qt. raspberry and red currant juice
• 2 oz. potato flour or sago flour
• Sugar to taste
• Vanilla
• 2 oz. blanched almonds

Method

1. 1

   To make the fruit juice, take about 1 lb. raspberries and 1 lb. red currants, pick them carefully and wash if necessary.

2. 2

   Put them into a saucepan with 1 quart cold water and a little sugar, and boil until reduced to a pulp.

3. 3

   Then strain through a piece of muslin.

4. 4

   Measure the juice, and allow potato or sago flour in the above proportion.

5. 5

   Put most of the juice into a saucepan, and heat it over the fire.

6. 6

   Add the flour mixed smoothly with the remainder of the juice, and stir until boiling.

7. 7

   Flavour with vanilla, add more sugar if necessary, and stir in the almonds either finely shred or chopped.

8. 8

   Allow the mixture to cool, then pour it into a glass dish, sprinkle with sugar, and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 700. The excerpt below is the record exactly as published.

Danish Fruit Jelly (“ Rode Greed ”) 1 qt. raspberry and red currant juice. 2 oz. potato flour or sago flour. Sugar to taste. Vanilla. 2 oz. blanched almonds

Cook this with the app: pantry check, scaling, and the assistant.