This popular Danish sweet is made with :
- 1 lb. of red currants
- 1/2 lb. of raspberries
- a few bunches of black currants
- All stewed in a little water.
- The juice is strained, and 2 ozs. of sago flour are diluted with a little of this juice.
- This is added to the remainder of the boiling fruit juice, and stirred on a quick fire for 2 minutes.
- The saucepan is removed from the fire, and the mixture stirred continously till almost cold, when it is poured into a glass dish and served with cream and sugar.
- 1 lb. of red currants
- 1/2 lb. of raspberries
- a few bunches of black currants
- All stewed in a little water.
- The juice is strained, and 2 ozs. of sago flour are diluted with a little of this juice.
- This is added to the remainder of the boiling fruit juice, and stirred on a quick fire for 2 minutes.
- The saucepan is removed from the fire, and the mixture stirred continously till almost cold, when it is poured into a glass dish and served with cream and sugar.
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