| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Danish |
Danish, Cakes, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Butter |
| 1 1/4 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
c |
Flour |
| 1 |
c |
Potato flour |
| 3/16 |
c |
Rice flour |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
I was getting ready to ship off the Danish cookbook to Ted when I
remembered that you had asked for a recipe for Danish pastry. Here's
a gen-u-wine one, several variations and a short recipe for Sand Cake
that got snagged with the Danish recipe.
Mix the butter and sugar, add the eggs one at a time, and finally the
sifted flour and vanilla extract. Bake in a moderate oven about 1
hour, or until golden brown. If baked only 45 min. the cake will be
underdone but tastier.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son,
Copenhagen, 1957.
Posted by Stephen Ceideberg; May 13 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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