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Cottage Pudding
From Kentucky receipt book, 1903
Serves 3
Sauce: Two teacups of sweet milk, 1 large tablespoon butter. Let it boil, beat 1 egg and nearly teacup of sugar together. Pour milk on eggs and sugar, then boil. Add 1 teaspoon of vanilla. Serve it cold.
Presented as published in 1903. 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
446Calories
21 gProtein
31 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein21 g
Carbohydrates31 g
Fiber0 g
Sugars9.8 g
Total Fat26 g
Saturated Fat3.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol24 mg
Sodium467 mg
Potassium340 mg
Calcium255 mg
Iron1.5 mg
Magnesium31 mg
Phosphorus233 mg
Zinc1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2 mg
Folate42 mcg
Choline36 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 130. The excerpt below is the record exactly as published.
Cottage Pudding. Break in the baking dish 4 yolks of eggs, beat them well. Put in 1/2 teacup of sweet milk, 10 tablespoons of flour (not heaping), ^ teaspoon of salt, beat hard, add 2% teacups of milk, then the whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.