Rodgrodmedflod Recipes

RODGROD MED FLOD

Rodgrod Med Flod image

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.

Provided by Mrs B

Categories Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 lbs mixed soft fruit (red-currants, raspberries, blackberries, cherries)
2 1/2 cups water
8 ounces sugar (caster or superfine)
vanilla essence, to taste
2 ounces potato flour
4 tablespoons sweet white wine
whipped cream
slivered almonds, to serve

Steps:

Wash and pick over the fruit, then crush the fruit with a fork.
Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
Measure the liquid and, if necessary, make up to 3 cups with water.
Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
Decorate with whipped cream and almonds.

Nutrition Facts : Calories 282.4, Fat 0.1, Sodium 13.6, Carbohydrate 68.9, Fiber 0.8, Sugar 57.2, Protein 1

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