Cottage Pudding
From Public school household science, 1905
Presented as published in 1905. 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
995Calories
24 gProtein
206 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories995 kcal
Protein24 g
Carbohydrates206 g
Fiber0 g
Sugars106 g
Total Fat22 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium1646 mg
Potassium429 mg
Calcium727 mg
Iron9 mg
Magnesium57 mg
Phosphorus554 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 37. The excerpt below is the record exactly as published.
COTTAGE PUDDING. J pint sifted flour. J cup sugar. J tsp. salt. 1 egg. ^ cup milk. 1 tbsp. butter. 2 taps, baking powder
Cook this with the app: pantry check, scaling, and the assistant.