Cottage Pudding
From Mother Hubbard's cupboard, 1887
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
No method was recorded for this recipe.
Nutrition per serving
2569Calories
56 gProtein
506 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories2569 kcal
Protein56 g
Carbohydrates506 g
Fiber0 g
Sugars213 g
Total Fat41 g
Saturated Fat20 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol273 mg
Sodium1587 mg
Potassium959 mg
Calcium1190 mg
Iron24 mg
Magnesium140 mg
Phosphorus1049 mg
Zinc4.4 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A342 mcg
Vitamin E1.3 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)26 mg
Folate626 mcg
Choline195 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 16. The excerpt below is the record exactly as published.
COTTAGE pudding. Two tablespoons melted butter, one cup sugar, three small cups flour, one cup milk, one egg, three teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.