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Cottage Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Presented as published in 1911. 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
266Calories
5 gProtein
59 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein4.5 g
Carbohydrates59 g
Fiber0 g
Sugars34 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol33 mg
Sodium167 mg
Potassium77 mg
Calcium122 mg
Iron2 mg
Magnesium11 mg
Phosphorus98 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate54 mcg
Choline27 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 84. The excerpt below is the record exactly as published.
COTTAGE PUDDING— Beat the yolk of one egg, add one cup of granulated sugar, one-half cup of milk, one and one- half cups of flour in two spoons of baking powder, stir in the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.