Cottage Pudding
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
1889Calories
41 gProtein
410 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1889 kcal
Protein41 g
Carbohydrates410 g
Fiber2.8 g
Sugars204 g
Total Fat42 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol451 mg
Sodium159 mg
Potassium2238 mg
Calcium137 mg
Iron17 mg
Magnesium88 mg
Phosphorus492 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate459 mcg
Choline299 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 18. The excerpt below is the record exactly as published.
Cottage Pudding AVarm 2>'^ taljles^wonsriil of bntlcr, stir iu a cup of sugar, atid 2 eggs well beaten. 2 teaspoonsful o*' C:\ai:i of Tartar, in 1 pint of flour, and iteaspoonful of soda disolved -n r cup of milk, flavor with nutme,2: or knicn
Cook this with the app: pantry check, scaling, and the assistant.