Scandinavian Rogrod

Ingredients

• 1| quarts of water
• 1^ quarts of any acid fruit juice
• 2 heaping cups sugar
• a little stick cinnamon

Method

1. 1

   Take 1.5 quarts of water and add 1.5 quarts of any acid fruit juice, like currant, and 2 heaping cups sugar, and bring to a boil.

2. 2

   A little stick cinnamon tied in a bag should be dropped in and later taken out.

3. 3

   While boiling, stir in slowly, to keep it from lumping, 1 lb. soaked sago, or 1.5 lbs. arrowroot; then boil 15 minutes, and turn into molds or cups to cool.

4. 4

   Serve with sugar and cream when cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 308. The excerpt below is the record exactly as published.

SCANDINAVIAN ROGROD.— Take 1| quarts of water and add 1^ quarts of any acid fruit juice, like currant, and 2 heaping cups sugar, and bring to a boil. A little stick cinnamon

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