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Danish Cakes

A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).

A historical recipe

A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Digitised by Project Gutenberg, eBook #69364 (https://www.gutenberg.org/ebooks/69364). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Denmark. Associated with Denmark by a demonym leading its title: Danish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 5 oz.
  2. flour.
  3. ¼ lb.
  4. butter.
  5. 2 oz.
  6. brown sugar.
  7. A few drops of vanilla.
  8. 1 egg.
  9. 1 oz.
  10. cocoanut.
  11. Rub butter in flour, add sugar and vanilla, mix with yolk of egg, roll out and cut out with round cutter, brush tops over with the white of egg, sprinkle over with cocoanut, and bake in moderate oven about quarter of an hour.