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Cottage Pudding
From Cooking for profit, 1886
Serves 16
This makes two cakes in shallow baking pans.
Presented as published in 1886. 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
266Calories
8 gProtein
51 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein8.5 g
Carbohydrates51 g
Fiber0 g
Sugars14 g
Total Fat9 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol89 mg
Sodium128 mg
Potassium137 mg
Calcium107 mg
Iron3.1 mg
Magnesium19 mg
Phosphorus138 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate84 mcg
Choline61 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 157. The excerpt below is the record exactly as published.
Cottage Pudding. This, as well as the molasses pound cake is a great acquisition to the list of cheap cakes, for a good sort of cake it is, although served as a pudding. Some of the large city bakeries are selling it now in different forms (See No. 285.) It is good likewise as a sally-lunn for breakfast, being not too sweet or rich, but short, light and wholesome: 1 cup sugar — ^ pound. ^ cup butter — %, pound. 6 eggs. 2 cups milk — a puit. 3 large teaspoons powder. 6 cups flour
Cook this with the app: pantry check, scaling, and the assistant.