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Cottage Pudding
From The Henderson cook book, 1914
Serves 6
Serve with liquid or foaming sauce.
Presented as published in 1914. 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
550Calories
6 gProtein
69 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein6.1 g
Carbohydrates69 g
Fiber0 g
Sugars33 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium135 mg
Potassium133 mg
Calcium121 mg
Iron2.5 mg
Magnesium16 mg
Phosphorus114 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 46. The excerpt below is the record exactly as published.
COTTAGE PUDDING. One cup sugar, 2 eggs, 2 cups cream, 1 pint flour, \y2 teaspoons powder
Cook this with the app: pantry check, scaling, and the assistant.