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RODGROT MED FLOTE (Red Fruit Pudding wit




Source of Recipe


Unknown


List of Ingredients




1 cup red currants
1/8 tsp. salt
1 stick cinnamon
3 tbls. potato flour or cornstarch
1 cup red raspberries
1 cup white sugar
1 cup water



Recipe



If fresh fruit cannot be had, use canned, sweetened cran­berries instead of currants and canned raspberries. Cook fruit, salt, sugar and cinnamon and one half the water in covered pan for 15 to 20 min. Allow to cool be­fore straining carefully; return juice to heat. Stir re­maining water into the potato flour or cornstarch to make a smooth paste. Add to hot liquid and stir constant­ly until pudding is clear and thick. Pour into sherbet glasses or glass bowl and allow to chill thoroughly be­fore serving. Serve with thick sweet cream.
Serves four to six.