Cottage Pudding

Name: Cottage Pudding
Ingredients: 1 fourth cup butter; 1 cup of milk; 1 egg; 1 pinch of salt; 2 thirds cup of sugar; 2 and one-fourth cups flour; 1 tablespoons baking powder

From The Federation cook book, 1910

Recipe attributed to Marie Ford.

Presented as published in 1910. 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

1776Calories

45 gProtein

368 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1776 kcal

Protein45 g

Carbohydrates368 g

Fiber0 g

Sugars146 g

Total Fat61 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol341 mg

Sodium1587 mg

Potassium834 mg

Calcium1173 mg

Iron18 mg

Magnesium115 mg

Phosphorus951 mg

Zinc3.8 mg

Copper0.5 mg

Manganese2.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)19 mg

Folate475 mcg

Choline190 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 17. The excerpt below is the record exactly as published.

Cottage Pudding 1 fourth cup butter 1 cup of milk 1 egg 1 pinch of salt 2 thirds cup of sugar t 2 and one-fourth cups flour «- .X/l-a^i J- tablespoons baking powder

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