Danish cuisine with desserts. Fruit that is traditionally associated with Danish cuisine: A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" ("skovbær") and is a common component in tarts and marmalades. A popular dessert is "rødgrød", made from one or more kinds of berries or rhubarbs, boiled down to a red porridge. It is served with cream, sometimes milk. ""Rødgrød med fløde"" is often jokingly used by Danes as a shibboleth, as it contains the soft "d" several times, which most foreigners find difficult to pronounce. Bread is a very important part of the Danish
Eton College yellow coat or any other colour very much out of the way. Lord Clarendon: If they do not adopt anything very extravagant either with respect to colour or cut you allow them to follow their own taste with respect to the choice of their clothes? Edward Balston: Yes. Lord Lyttelton: They must wear the common round hat? Edward Balston: Yes. The uniform worn today was gradually adopted and standardised towards the end of the nineteenth century. Until 1967, boys under the height of 5'4" (1.63 m) wore a cropped jacket (known as an Eton jacket, mess jacket, or "bum-freezer") instead