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Cottage Pudding

Name: Cottage Pudding
Yield: 1 servings
Ingredients: '/g Cup Butter Substitute; 3 Tablespoons Corn Syrup; 3 Tablespoons Sugar; Yz Teaspoon Vanilla; 1/2 Cup IVIilk; % Cup Barley and Rice Flour; 2 Teaspoons Baking Powder; Vz Teaspoon Salt

From The bride's cook book, 1915

Serves 1

Presented as published in 1915. 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

879Calories

4 gProtein

93 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories879 kcal

Protein4 g

Carbohydrates93 g

Fiber0 g

Sugars91 g

Total Fat58 g

Saturated Fat49 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol15 mg

Sodium2195 mg

Potassium191 mg

Calcium681 mg

Iron1.2 mg

Magnesium18 mg

Phosphorus317 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E2.1 mg

Vitamin K13 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water123 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 37. The excerpt below is the record exactly as published.

COTTAGE PUDDING '/g Cup Butter Substitute 3 Tablespoons Corn Syrup 3 Tablespoons Sugar Yz Teaspoon Vanilla 1/2 Cup IVIilk % Cup Barley and Rice Flour 2 Teaspoons Baking Powder Vz Teaspoon Salt

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