Ingredients
- half pints red currants
Directions
1
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
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A Danish dish brought from the Island of Santa Cruz.
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One and a half pints red currants, ½ lb. raspberries. Stew the currants gently until the juice flows freely, add raspberries just before the currants are done, strain, sweeten to taste, add ground rice as for blanc-mange. Put in mould and serve cold with cream.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg