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Cottage Pudding
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 89. The excerpt below is the record exactly as published.
Cottage Pudding 1 cup sugar 1 cup milk 1 cup butter 2 cups flour 2 eggs 3 teaspoons baking powder I teaspoon salt Cream butter and sugar together; add yolks of eggs beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk ; beat well and add the well-beaten whites. Pour into a well-buttered pud- ding dish. Bake forty -five minutes. Serve with lemon, vanilla, or wine sauce. Steamed Cottage Pudding Prepare the same as Cottage Pudding. Pour into but- tered mold ; steam one and one half hours. Serve with lemon or strawberry sauce. DESSEBTS 225 Indian Pudding, Steamed 1 cup corn meal i cup chopped suet 1 cup sour milk 1 teaspoon salt
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