Cottage Pudding
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 461. The excerpt below is the record exactly as published.
COTTAGE PUDDING. One cup of sugar, one tablespoonful of butter, two eggs, one cup of sweet milk, three cups of flour, or enough to make a tolerably stiff bat- ter; one-half teaspoonful of soda, one teaspoonful cream of tartar sifted with the flour, one small teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.