Cottage Pudding

Name: Cottage Pudding
Ingredients: 1 T. butter; 2 C. flour; i C. sugar; 3 t. baking powder; 1 egg; f C. (?) milk

From Student's manual in household arts, 1915

See Exercise XIV for Vanilla Sauce.

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

Nutrition per serving

1844Calories

38 gProtein

404 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1844 kcal

Protein38 g

Carbohydrates404 g

Fiber0 g

Sugars207 g

Total Fat24 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol232 mg

Sodium1536 mg

Potassium602 mg

Calcium1012 mg

Iron17 mg

Magnesium92 mg

Phosphorus787 mg

Zinc3 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate425 mcg

Choline169 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 52. The excerpt below is the record exactly as published.

Cottage Pudding. 1 T. butter 2 C. flour i C. sugar 3 t. baking powder 1 egg i t. salt f C. (?) milk

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