Danish Pudding
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
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 The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). 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
- a cupful of tapioca
- six cupfuls of cold water
- a pinch of salt
- a cupful of sugar
- one cupful of jelly
Method
- Wash a cupful of tapioca and soak it over night in six cupfuls of cold water.
- In the morning cook for an hour in a double boiler, stirring frequently.
- Add a pinch of salt, half a cupful of sugar, and one cupful of jelly.
- As soon as the jelly is melted mould, chill, and serve with whipped cream.