Greusze

Ingredients

• sufficient sugar to sweeten
• a pint of juice
• three dessert-spoons of ground rice
• a teacup of cream

Method

1. 1

   Stew currants, raspberries, or blackberries, and rub the fruit through a coarse sieve.

2. 2

   Add sugar to the pulp and juice, then add ground rice.

3. 3

   Boil for ten minutes, adding water if too stiff.

4. 4

   Stir in cream, pour into a mould rinsed in cold water, and turn out when cold.

5. 5

   Serve with cream or custard.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 72. The excerpt below is the record exactly as published.

Greusze. — Stew currants, raspberries, or blackberries, and rub the fruit through a coarse hair sieve. To the pulp and juice add sufficient sugar to sweeten, and to a pint of juice add three dessert-spoons of ground rice. Boil all together over the fire for ten minutes ; if too stiff add a little water. Remove and stir in a teacup of cream

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