Cottage Pudding
From Principles of food preparation, 1914
This is a simple dessert option.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 92. The excerpt below is the record exactly as published.
Make a hght cake mixture, bake, cut in slices, and serve while hot with a well-flavored sauce. This is called Cottage Pudding
Cook this with the app: pantry check, scaling, and the assistant.