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Cottage Pudding
From How we cook in Tennessee .., 1906
Serves 1
From Mrs. S. T. Rorer.
Presented as published in 1906. 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
648Calories
19 gProtein
127 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein19 g
Carbohydrates127 g
Fiber0 g
Sugars53 g
Total Fat19 g
Saturated Fat2.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol225 mg
Sodium568 mg
Potassium293 mg
Calcium384 mg
Iron6.7 mg
Magnesium40 mg
Phosphorus362 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.4 mg
Folate174 mcg
Choline158 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 108. The excerpt below is the record exactly as published.
Cottage Pudding.— Beat a level tablespoonful of butter, add four level tablespoonfuls of sugar and one egg; beat five minutes, add a quarter of a cupful of milk, and three-quarters of a cupful of flour that has been sifted with a level teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.