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Sago or Rice Cold Soup

4 servings

Ingredients

• 125 g sago or rice, real
• water (for cooking) (as needed)
• sugar (plenty)
• cinnamon (a little)
• lemon zest, grated (a little)
• currants, washed and boiled (a little)
• 1 bottle red wine
• 1 bottle water (for filling)

Instructions

1. Scald the sago or rice, then cook it soft and thick in water, without stirring, so that the grains remain whole.
2. Transfer to a tureen, mix with plenty of sugar, cinnamon, grated lemon zest, and well-washed, boiled currants, including their broth.
3. After a short steeping, add the red wine sweetened with sugar and an equal amount of water.

Modernized from a treasured 19th-century German cookbook.