Danish Dessert
From The National home cook book, 1900
Has a delicate pink tint.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
17Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars3.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium82 mg
Potassium15 mg
Calcium0 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.
DANISH DESSERT—Wash but do not pare rhubarb. Cut in pieces and cover with water. Add a good-sized stick of cinnamon. Boil the rhubarb until it is cooked to shreds. Then strain, sweeten to taste and thicken to a stiff consist- ency with cornstarc
Cook this with the app: pantry check, scaling, and the assistant.