Cottage Pudding

Name: Cottage Pudding
Ingredients: 1 cup sugar; 1 tablespoon butter; 1V2 cups flour; A pinch of salt; 1 egg; 1 cup milk; 2 teaspoons baking powder; Vanilla flavoring

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

1685Calories

35 gProtein

360 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1685 kcal

Protein35 g

Carbohydrates360 g

Fiber0 g

Sugars213 g

Total Fat27 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol247 mg

Sodium1111 mg

Potassium699 mg

Calcium889 mg

Iron13 mg

Magnesium88 mg

Phosphorus745 mg

Zinc3.1 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)13 mg

Folate324 mcg

Choline190 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 28. The excerpt below is the record exactly as published.

COTTAGE PUDDING. Mrs. W. S. Potts- Pawnee, Neb. 1 cup sugar 1 tablespoon butter. 1V2 cups flour. A pinch of salt. 1 egg. 1 cup milk. 2 teaspoons baking powder. Vanilla flavoring

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