Cottage Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Sauce: One cup sugar, small lump butter, tablespoon corn starch or flour, flavor with lemon. Mix with boiling water.
Presented as published in 1907. 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
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 70. The excerpt below is the record exactly as published.
COTTAGE PUDDING. Mrs. Lizzie M. Hanna. One cup sugar, half cup butter, two eggs beaten separately, cup sweet milk, two cups flour, two tea- spoons baking powder, flavor with nutmeg or lemon. Bake in a square pan. When done cut in* squares and serve with hot sauce made of two tablespoons butter, cup sugar, table spoon flour, wet with a little cold water and stirred until like cream. Add a pint boil- ing water. Let boil two or three minutes, stirring all the time, flavor with nutmeg or extract of lemon. 146 PUDDINGS COTTAGE PUDDING. Mrs. Chauncey Sherrick. One egg, one cup sugar, lump of butter size of wal- nut, one-half cup sweet milk, one cup flour, teaspoon baking powder
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