Cottage Pudding
From Camp cookery (Kephart), 1910
Add raisins or figs for a fruit pudding.
Presented as published in 1910. 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
1944Calories
43 gProtein
418 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1944 kcal
Protein43 g
Carbohydrates418 g
Fiber2.8 g
Sugars215 g
Total Fat50 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol310 mg
Sodium1117 mg
Potassium927 mg
Calcium931 mg
Iron17 mg
Magnesium114 mg
Phosphorus834 mg
Zinc3.6 mg
Copper0.5 mg
Manganese2 mg
Vitamin D3.3 mcg
Vitamin C53 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate436 mcg
Choline195 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 68. The excerpt below is the record exactly as published.
Cottage Pudding. — 1 pint flour, y^ pint sugar, Yz pint milk, 3 heaped tablespoonfuls butter, 1 egg, 2 teaspoonfuls baking powder, Grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.