Cottage Pudding

Ingredients

• One tablespoonful butter
• one cup sugar
• half cup milk
• two eggs
• one and a half cups flour
• one large teaspoonful baking powder

Method

1. 1

   Beat butter, sugar, and yolks of eggs together until light; add milk, then flour and baking powder.

2. 2

   Beat well.

3. 3

   Stir in carefully the beaten whites, pour into a greased cake pan and bake in a moderate oven for three-quarters of an hour.

4. 4

   Serve hot with Foamy Sauce.

Nutrition per serving

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 11. The excerpt below is the record exactly as published.

Cottage Pudding. — One tablespoonful but- ter; one cup sugar; half cup milk; two eggs; one large teaspoonful baking powder; one and a half cups flour. Beat the butter, sugar and yolks of eggs together until light; add the milk, then the flour and baking powder. Beat well. Stir in carefully the beaten whites, pour 48 into a greased cake pan and bake in a moderate oven for three-quarters of an hour. Serve hot with Foamy Sauce. (See " Sauces No. 7.") No. 4. Snow Pudding. — One half package of gela- tine ; pour over it a cup of cold water and add one and a half cups of sugar. Let this stand until the gelatine is dissolved, to which add one cup boiling water, juice of one lemon, and the whites of four well-beaten eggs. Beat all together until very light, put in a glass dish to harden, and serve with a custard made of the yolks of the eggs, one pint of milk, sugar and vanilla to suit the taste. No. 5. Wine Jelly.— See "Menu No. 3." No. 6. Charlotte Russe. — See "Menu No. 8." No. 9. Orange Souffle. — Peel and slice six oranges. Place a layer of them in a glass dish, then a layer of sugar, using all the fruit with alternate layers of sugar. Make a custard, and, when cool, pour over the oranges. Then whip the whites of the eggs used in the custard to a stiff froth, add a little sugar, and spread this over the top. No. 10. Pineapple Sherbet— See "Menu No. 18." No. 11. Prune Pudding. — Half pound prunes, cooked until soft. Beat stiff the whites of six eggs; mix with fruit and three-quarters of a cup of sugar. Bake in a slow oven half an hour, and serve with whipped cream. No. 12. Ambrosia. — Slice peeled oranges. Then make alternate layers of oranges, sugar and grated cocoanut until a glass dish is filled, having the sugar and cocoanut on top. Pour a little sherr\r wine over all, and set aside in a cold place "to ripen." 49 0 No. 13. Pineapple Des&ert. — When they are in season, procure a good-sized one ; remove the eyes, peel carefully, and cut in small pieces, leaving out all that is hard; sprinkle thickly with sugar, and pour a wine- glass of brandy or sherry over and set aside in a cool place for several hours. The juice of a lemon, mixed with a little water, poured over the fruit in addition to the liquor, adds greatly to the flavor, and brings out the juice of the pineapple. No. 14. Apple Charlotte. — Twelve good-sized apples, peeled, cored and cut in pieces; one lemon, sliced; quarter pound of sugar. Cook all in one pint of water, gently, but quickly. Pour off syrup and place the fruit in a deep dish. Dissolve half a box of gelatine in a cup of cold water about half an hour, then stir this into the hot syrup, and pour over the fruit. Set aside to harden several hours. No. 15. Pineapple Pudding. — One can of shredded pineapple. Pour off most of the juice and place fruit in pudding dish, sprinkling a little sugar over it. Then make a rich, thick custard of a pint of milk, three eggs (the yolks), sugar to taste and a pinch of salt. Chafing Dish Recipes No. 1. Lobster a la Newberg. — One large lobster; one-half pint cream; one tablespoonful butter

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