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Danish Pudding

A historical recipe from The pudding and pastry book, by Elizabeth Douglas.

A historical recipe

The pudding and pastry book, by Elizabeth Douglas. Project Gutenberg eBook #68567.

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 pudding and pastry book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68567 (https://www.gutenberg.org/ebooks/68567). 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

  • ¹⁄₂ cup currant jelly

Method

  1. ³⁄₄ cup pearl tapioca 1¹⁄₂ pints boiling water ¹⁄₄ cup sugar ¹⁄₂ cup currant jelly Or fresh fruit juice Soak the tapioca all night.
  2. Boil in the water till tender and transparent.
  3. Stir frequently.
  4. Add the sugar, a little salt and the jelly or fruit.
  5. Stir together till melted.
  6. Pour into a dish and set on ice or in a cold place.
  7. Serve with cream.