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Baked Cottage Pudding
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
922Calories
18 gProtein
204 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories922 kcal
Protein18 g
Carbohydrates204 g
Fiber0 g
Sugars106 g
Total Fat12 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium521 mg
Potassium357 mg
Calcium436 mg
Iron7.6 mg
Magnesium50 mg
Phosphorus357 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 251. The excerpt below is the record exactly as published.
BAKED COTTAGE PUDDING. 1 pint of flour. 1 small cup of sugar. 1 cup of milk. 1 tablespoon of butter. 2 teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.