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Cottage Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
994Calories
24 gProtein
205 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories994 kcal
Protein24 g
Carbohydrates205 g
Fiber0 g
Sugars106 g
Total Fat16 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium827 mg
Potassium427 mg
Calcium595 mg
Iron8.7 mg
Magnesium56 mg
Phosphorus504 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 327. The excerpt below is the record exactly as published.
Cottage Pudding. After rubbing together a cupful of sugar and a table- spoonful of butter, add two eggs ; and after beating the mixture until light, add a cupful of milk. Mix well in a sieve a pint of sifted flour and three teaspoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.