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Cottage Pudding
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
863Calories
19 gProtein
156 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein19 g
Carbohydrates156 g
Fiber0 g
Sugars106 g
Total Fat25 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium1217 mg
Potassium674 mg
Calcium165 mg
Iron3.7 mg
Magnesium32 mg
Phosphorus192 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline22 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 57. The excerpt below is the record exactly as published.
a tablespoon ful of butter, add the well -beaten yolks of four eggs, the juice and half the grated peel of a lemon, and a teaspoonful of cinnamon. Beat ten minutes, add a glass of wine, and stir hard. Set in boiling water and beat while heating, but do not let it boil. Cottage Pudding. — Rub together a cup of sugar and a tablespoon ful of butter. Beat in the yolks of two eggs, then add a cup of milk, a teaspoonful of salt, half one of soda, and the beaten whites, and enough of flour to make a moderately thick batter. 4^3 46 777^ MODEL COOK BOOK To the flour add a teaspoonful of cream of tartar
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