Rothe Gritzer

Ingredients

• one pound of red currants
• half a pound of raspberries
• a pint and a half of water
• ten ounces of loaf sugar
• six ounces of ground rice
• grated lemon-peel to taste

Method

1. 1

   Boil red currants and raspberries in water, strain through a sieve.

2. 2

   Boil the liquor with loaf sugar, then add ground rice and grated lemon-peel.

3. 3

   Pour into a mould.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Rothe Gritzer. A German Dish. Boil one pound of red currants and half a pound of raspberries in a pint and a half of water, and strain through a hair sieve ; put the liquor and ten ounces of loaf sugar to boil again, add six ounces of ground rice and grated lemon-peel to taste

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