Cottage Pudding

Name: Cottage Pudding
Ingredients: one tablespoonful of butter; one cup of sugar; one cup of milk; two eggs; one teaspoonful of soda; one pint of sifted flour; two spoonfuls of cream of tartar

From La cuisine creole, 1885

Serve with a sauce made of butter, powdered sugar, and lemon extract or juice.

Presented as published in 1885. 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

2057Calories

48 gProtein

424 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories2057 kcal

Protein48 g

Carbohydrates424 g

Fiber0.1 g

Sugars213 g

Total Fat33 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol433 mg

Sodium258 mg

Potassium5682 mg

Calcium410 mg

Iron17 mg

Magnesium109 mg

Phosphorus719 mg

Zinc4.3 mg

Copper0.5 mg

Manganese2 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)17 mg

Folate448 mcg

Choline337 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 81. The excerpt below is the record exactly as published.

COTTAGE PUDDING. One tablespoonful of butter, one cup of sugar, one cup of milk, two eggs, one teaspoonf ul of soda, one pint of sifted flour, two spoonfuls of cream of tartar

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