Rode Gröde

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1 pt. fresh or bottled fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
1 pt. of water ↝ Water, tap [Tap water]
vanilla ↝ Vanilla extract [Spices and Herbs]
2 tablespoonfuls of arrowroot or of cornflour, mixed in a little cold water ↝ Arrowroot, raw [Vegetables and Vegetable Products]
2 tablespoonfuls of arrowroot or of cornflour, mixed in a little cold water ↝ Cornstarch [Cereal Grains and Pasta]
whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
3 pts. of fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Instructions (6)

Boil fruit and water for an hour and strain.
Sweeten and flavour with vanilla.
To each pint of juice, add arrowroot or cornflour mixed in a little cold water.
Boil for 5 minutes.
Pour into a shape.
Serve with whipped cream and almonds, like tipsy cake.

Original Text

“Rode Gröde.”* (Mrs. Forster, Reinacharn. 1875.)
1 pt. fresh or bottled fruit, 1 pt. of water; let it boil for an hour and strain. Sweeten and flavour with vanilla; to each pt. of juice allow 2 tablespoonfuls of arrowroot or of cornflour, mixed in a little cold water; add to juice and boil 5 minutes. Pour into a shape. Serve with whipped cream and almonds, like tipsy cake. (If you use raspberries you will require 3 pts. of fruit.)
* Röde Gröde (? a Scandinavian dish). A similar recipe is known in Germany, and very popular, as “Rothe Grütze,” where it is made with ground rice or sago.

Notes

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