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Cottage Pudding

Name: Cottage Pudding
Yield: 2 servings
Ingredients: 1 cup sugar; 1 cup millr; 1/4 cup butter; 2 cups flour; 1 egg; 2 teaspoons baking powder

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

957Calories

21 gProtein

204 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories957 kcal

Protein21 g

Carbohydrates204 g

Fiber0 g

Sugars106 g

Total Fat30 g

Saturated Fat3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol171 mg

Sodium558 mg

Potassium396 mg

Calcium453 mg

Iron8 mg

Magnesium53 mg

Phosphorus410 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate212 mcg

Choline95 mg

Caffeine0 mg

Water144 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 167. The excerpt below is the record exactly as published.

COTTAGE PUDDING 1 cup sugar 1 cup millr 1/4 cup butter 2 cups flour 1 egg 2 teaspoons baking powder

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