Rogrod
From The universal cookery book, 1887
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 66. The excerpt below is the record exactly as published.
Rogrod. “It is made of the juice, in equal parts, of two fruits, — cherries and currants, or raspberries, — with one-third water, and sugar to suit the taste. Thicken with rice, flour, or sago
Cook this with the app: pantry check, scaling, and the assistant.