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Cottage Pudding
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
805Calories
15 gProtein
176 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein15 g
Carbohydrates176 g
Fiber0 g
Sugars103 g
Total Fat12 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol116 mg
Sodium5147 mg
Potassium259 mg
Calcium242 mg
Iron6.1 mg
Magnesium36 mg
Phosphorus262 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate162 mcg
Choline84 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 83. The excerpt below is the record exactly as published.
COTTAGE PUDDING 1 tablespoon butter % cup milk 1 cup sugar 11/2 cups flour 1 egg 1 teaspoon baking powder Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.