Danish Fruit Sweet
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
59Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (22 nutrients)
Calories59 kcal
Protein1.1 g
Carbohydrates13 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.2 g
Sodium0.8 mg
Potassium18 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0.9 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.5 mcg
Water5.2 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 85. The excerpt below is the record exactly as published.
DANISH FRUIT SWEET PUT one bottle of raspberries (strawberries, red currants or cherries, or any other bottled or fresh fruit) with enough sugar to sweeten, and boil for half an hour. Then strain all the syrup through a muslin ; put on to boil again, and mix with it two tablespoonfuls of rice flour
Cook this with the app: pantry check, scaling, and the assistant.