Rodgrod (Danish)

Ingredients

• Take fresh raspberries
• sweeten to taste
• about 3 heaping tablespoons of cornstarch
• about 2 gills of almonds
• To every quart of juice
• stir in currant jelly to taste

Method

1. 1

   Sweeten raspberries and scald in a saucepan.

2. 2

   Press through a sieve, measure juice, and blend cornstarch with cold juice.

3. 3

   Boil juice, stir in cornstarch, and cook until thick and transparent.

4. 4

   Stir in currant jelly and blanched almonds.

5. 5

   Pour into a mould and set to harden.

6. 6

   Serve with cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 64. The excerpt below is the record exactly as published.

Rodgrod (Danish). Take fresh raspberries, sweeten to taste and set in a china- lined saucepan on the Rre to scald. When the fruit begins to dissolve press it through a sieve, taking all but the seeds. Put the juice again on the fire, measuring the quantity. To every quart of juice allow about 3 heaping tablespoons of cornstarch. Blend the cornstarch with a little of the cold juice. When the juice in th'e saucepan comes to a boil, stir in the cornstarch and continue to stir until it has boiled 3 to 5 minutes, is thick and transparent (not milky). Taste to see that the cornstarch is perfectly smooth; if not, boil a little longer. Remove from the fire and stir in currant jelly to taste. (Or some fresh currants may be stewed with the raspberries, allowing about 1 part of currants to 3 parts of raspberries.) Have ready blanched about 2 gills of almonds

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