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Danish Pudding

A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).

A historical recipe

Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.

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 Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). 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. From MARY B.
  2. HANCOCK, Ten eggs;
  3. one quart of cream;
  4. eight tablespoonfuls of sugar;
  5. one dessertspoon of vanilla.
  6. Beat the eggs and sugar together, heat the cream and pour over it.
  7. Caramel--Two and one-half cups of brown sugar, cooked until very brown;
  8. then add one cup of cold water and pour into the pudding and bake.