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Cottage Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
908Calories
21 gProtein
154 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories908 kcal
Protein21 g
Carbohydrates154 g
Fiber0 g
Sugars56 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol151 mg
Sodium1141 mg
Potassium395 mg
Calcium454 mg
Iron8 mg
Magnesium53 mg
Phosphorus410 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A217 mcg
Vitamin E0.8 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate213 mcg
Choline99 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 196. The excerpt below is the record exactly as published.
Cottage Pudding. 2 heaping cups flour. 2 teaspoonf uls baking-powder. % teaspoonful salt. 1 egg. ^ cup sugar. 3 tablespoonf uls melted butter. 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.