Cottage Pudding
From The home science cook book, 1902
Or drain any canned fruit, stir one cup into the pudding, and use the syrup heated and thickened for a sauce.
Presented as published in 1902. 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
1189Calories
4 gProtein
311 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1189 kcal
Protein3.6 g
Carbohydrates311 g
Fiber12 g
Sugars294 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium968 mg
Calcium59 mg
Iron1.6 mg
Magnesium64 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate28 mcg
Choline9.3 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 76. The excerpt below is the record exactly as published.
Cottage Pudding. This has the same foundation as the Dutch apple cake with the addition of oue-half cup of sugar. It is 176 Home Science Cook Book. usually baked. One cup of dates cut fine
Cook this with the app: pantry check, scaling, and the assistant.