Cottage Pudding
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 80. The excerpt below is the record exactly as published.
Cottage Pudding One cup sugar, one cup sweet milk, one pint of flour, two teaspoons melted butter, one and a half teaspoons baking powder one egg
Cook this with the app: pantry check, scaling, and the assistant.