Rodgrod Med Flod
This recipe is from an old “Cooking for Today Magazine”, published by Good Housekeeping in 1973. The recipe features in a section of Scandinavian recipes. I have no idea what Rodgrod Med Flod means, but at a guess its to do with the red berries in used in the recipe. Personally I’m not to sure about the potato flour ingredient: I’m sure it’s fine, but….. Would another kind of flour do instead? I expect you've worked out by now that I’ve not made this; I’m posting it for Zaar World Tour 2005. I'm afraid the 'Time to Make' is guesswork.
Ingredients
4 serv.Step-by-step instructions
- 1
Wash and pick over the fruit, then crush the fruit with a fork.
- 2
Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
- 3
Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
- 4
Measure the liquid and, if necessary, make up to 3 cups with water.
- 5
Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
- 6
Decorate with whipped cream and almonds.
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