Cottage Pudding
From 365 desserts, 1900
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
Nutrition per serving
1626Calories
34 gProtein
354 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1626 kcal
Protein34 g
Carbohydrates354 g
Fiber0 g
Sugars207 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium593 mg
Potassium512 mg
Calcium476 mg
Iron12 mg
Magnesium73 mg
Phosphorus522 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate324 mcg
Choline169 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 39. The excerpt below is the record exactly as published.
Cottage Pudding. Beat the yolk of 1 egg light, add to it gradually 1 cup of granulated sugar, beating all the while, y2 cup of milk, 1^ cups of flour, and beat until light and smooth. Beat the white of the egg to a stiff, dry froth and stir it gently into the batter with 1 teaspoon- ful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.