Cottage Pudding
From The Federation cook book, 1910
Recipe by Mrs. Bertha L. Turner, Pasadena.
Presented as published in 1910. 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
991Calories
26 gProtein
199 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories991 kcal
Protein26 g
Carbohydrates199 g
Fiber0 g
Sugars101 g
Total Fat23 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol403 mg
Sodium617 mg
Potassium314 mg
Calcium344 mg
Iron9.3 mg
Magnesium47 mg
Phosphorus433 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate248 mcg
Choline294 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 18. The excerpt below is the record exactly as published.
Cottage Pudding 1 tablespoon butter 1 half cup sugar 2 eggs 1 cup flour |/2 cup sweet milk Pinch of salt 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.