Cottage Pudding
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1970Calories
42 gProtein
354 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1970 kcal
Protein42 g
Carbohydrates354 g
Fiber0 g
Sugars112 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol116 mg
Sodium2437 mg
Potassium804 mg
Calcium371 mg
Iron18 mg
Magnesium114 mg
Phosphorus594 mg
Zinc3.3 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A354 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)21 mg
Folate503 mcg
Choline51 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 71. The excerpt below is the record exactly as published.
Cottage Pudding 2 heaping c. flour 1 egg 3§ ts. baking powder f c. sugar | ts. salt 3 tb. melted butter 1 c. milk
Cook this with the app: pantry check, scaling, and the assistant.