Cottage Pudding
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 113. The excerpt below is the record exactly as published.
COTTAGE PUDDING. Two heaping cups of sifted flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda, one teaspoonful of vanilla, one-half teaspoonful of salt, two eggs, one cup of sugar, three tablespoonfuls of melted butter and one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.