Rødgrøt: sago pearls are whisked into boiling water and simmered about half an hour until clear, juice and sugar are added and the pudding boils a couple of minutes. From Erken's Stor kokebok (1949), p. 574.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 574 (falt i det fri)
Rødgrøt with sago pearls gives a clear, glassy pudding, as was common before cornflour and potato flour took over.
Cook the sago
Whisk the sago into the boiling water. Simmer about half an hour, or until the pearls are clear.
Add juice and sugar
Add juice and sugar to taste and boil for a couple of minutes.
Pour out
Pour the pudding into a bowl or moulds.
'Saft' is interpreted as berry juice (as for rødgrøt). 'Ophelles' is rendered as 'pour out'.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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