Cottage Pudding

Name: Cottage Pudding
Ingredients: One cup sugar; half a cup milk; half a teaspoonful soda; one teaspoonful cream tartar; one and a half cups flour; one egg, or two if you prefer it

From Six little cooks, 1910

Serve with liquid sauce.

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

1620Calories

31 gProtein

355 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1620 kcal

Protein31 g

Carbohydrates355 g

Fiber0 g

Sugars207 g

Total Fat12 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol201 mg

Sodium126 mg

Potassium1317 mg

Calcium216 mg

Iron12 mg

Magnesium71 mg

Phosphorus425 mg

Zinc2.6 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate324 mcg

Choline169 mg

Caffeine0 mg

Water164 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 73. The excerpt below is the record exactly as published.

COTTAGE PUDDINQ. One cup sugar, half a cup milk, half a teaspoonful soda, one teaspoonful cream tartar, one and a half cups flour, one egg, or two if you prefer it

Cook this with the app: pantry check, scaling, and the assistant.