Cottage Pudding
From The New York receipt book, 1882
If the corn starch is mixed first dry with the sugar, it will not lump.
Presented as published in 1882. 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 New York receipt book (1882) by D.B. Dewey & Co, page 6. The excerpt below is the record exactly as published.
Cottage Pudding. — 3 eggs well beaten, 1 pint sweet milk, % teacup flour mixed dry with one teaspoonful yeast powder, lump butter the size of a walnut; bake 20 minutes in quick oven ; serve hot. Sauce for same— 1 teacup sugar, 1 tablespoon corn starch, § teaspoonful tartaric acid, i teacup of water;
Cook this with the app: pantry check, scaling, and the assistant.