Cottage Pudding
From The national course in home economics, 1917
Serves 3
Pudding Sauce: Mix butter and flour, add boiling water, boil, and stir to avoid lumps. Add lemon and sugar.
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 201. The excerpt below is the record exactly as published.
COTTAGE PUDDING. Two eggs, one cupful of granulated sugar, two-thirds cupful of butter, one-half cupful of sweet milk, two cupfuls of flour, two tablespoonfuls of baking-powder, one teaspoonful of vanilla and one teaspoonful of lemon
Cook this with the app: pantry check, scaling, and the assistant.