vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rothe Griitze
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
45Calories
1 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0.6 g
Carbohydrates5.3 g
Fiber0.5 g
Sugars0.2 g
Total Fat2.5 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol6.4 mg
Sodium3.2 mg
Potassium27 mg
Calcium4.5 mg
Iron0.1 mg
Magnesium6.2 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline1.4 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 148. The excerpt below is the record exactly as published.
Rothe Griitze. — Take equal quantities of raspberries and currants ; pick the latter from their stems and put them 214 THE housewife's KEFEKEE with the raspberries into a bowl ; crush the fruits well, and then strain through a cloth. To two-thirds of the juice, one-third water ; sweeten to taste, and then set on to boil. Have ready some cornflour mixed with water, and when the juice boils pour it in carefully, stirring quickly all the time to prevent it from getting lumpy. It must not get too thick. When cold it should be of a jelly consistency and must be eaten iced, with milk or cream
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