This popular Danish sweet is made with 1 lb. of red currants, ½ lb. of raspberries, a few bunches of black currants, all stewed in a little water. The juice is strained, and 2 ozs. of sago-flour are diluted with a little of this juice. This is added to the remainder of the boiling fruit juice, and stirred on a quick fire for 2 minutes. The saucepan is removed from the fire, and the mixture stirred continuously till almost cold, when it is poured into a glass dish and served with cream and sugar.