Currant Pudding Recipe

Stem and wash some currants, mash through a sieve, add as much water as

there is currant juice and sweeten to taste. To one quart of liquid take

two ounces of Groult's potato flour. Mix the potato flour with a little

of the cold fruit juice, put the rest over the fire, and when it comes

to a boil stir in the flour and let it cook for a few minutes. It will

become clear. Turn it into a mould that has been dipped in cold water,

and set it when cool on the ice until the next day. Turn out carefully

and serve with cream.

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