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Rodgrod (Red Currant Shape)
From Banquets of the nations, 1911
Serves 5
Presented as published in 1911. 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
Nutrition per serving
619Calories
8 gProtein
148 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein8 g
Carbohydrates148 g
Fiber16 g
Sugars91 g
Total Fat3.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium27 mg
Potassium893 mg
Calcium102 mg
Iron4.2 mg
Magnesium100 mg
Phosphorus166 mg
Zinc1.4 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A14 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate138 mcg
Choline9 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 55. The excerpt below is the record exactly as published.
Rodgrod. (Red Currant Shape). Boil three and a half pints of the juice of red currants and raspberries — two-thirds of currants and a-third of raspberries. While it boils, put in a quarter pound each of potato and sago flour first mixed with a tumbler- 116 DENMARK ful of water. Then add three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.