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Cottage Pudding
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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
816Calories
21 gProtein
169 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories816 kcal
Protein21 g
Carbohydrates169 g
Fiber0 g
Sugars71 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol144 mg
Sodium1330 mg
Potassium342 mg
Calcium405 mg
Iron8.2 mg
Magnesium49 mg
Phosphorus381 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate216 mcg
Choline112 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 87. The excerpt below is the record exactly as published.
COTTAGE PUDDING. One cupful of sugar and one of milk, one tablespoonful of but- ter, two eggs, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, one teaspoonful of salt
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