Recipes > Desserts > Rothe Grütze

Rothe Grütze


  • 1/2 pound currants
  • 1/2 pound raspberries
  • sugar
  • sago
  • piece of cinnamon


Stew the currants and raspberries with 1/2 pint water about 20 minutes; strain them through a jelly bag; put the juice in a saucepan with the same quantity of water and add sufficient sugar to sweeten; as soon as it begins to boil sprinkle in slowly some of the best sago, allowing 4 tablespoonfuls sago to 1 quart liquid; add the cinnamon and boil slowly till sago is clear, which will take about 1/2 hour; stir it constantly; turn it into cups or jelly moulds; eat when cold with milk or cream.


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Desserts and Salads (1920).

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