Skilled Chefs

The International Jewish Cook Book: DESSERTS

ROTHE GRITZE

Take one cup of currant juice, sufficiently sweetened, and a pinch of salt. Let this boil and add to it enough cornstarch to render it moderately thick and then boil again for ten minutes. It should be eaten cold with cream. (About one-quarter cup of cornstarch dissolved in cold water will be sufficient to thicken.)


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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