Cottage Pudding
From Anson County cook book, 1928
— Mrs. B. G. Covington.
Presented as published in 1928. 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
1538Calories
24 gProtein
353 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1538 kcal
Protein24 g
Carbohydrates353 g
Fiber0 g
Sugars207 g
Total Fat18 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium524 mg
Potassium446 mg
Calcium450 mg
Iron11 mg
Magnesium67 mg
Phosphorus426 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate301 mcg
Choline22 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 39. The excerpt below is the record exactly as published.
COTTAGE PUDDING 1 tablespoon butter % cup milk 1 cup sugar 2 eggs 1 teaspoon Royal baking powder 1 V2 cups Melrose flour Beat butter, sugar and yolk of eggs together until light. Add milk and then flour. Beat well. Add stiffly beaten egg whites and fold in care- fully. Lastly, add baking powder and mix well. Pour into greased cake pan and bake in moderate oven SA of an hour. Serve hot with lemon or chocolate sauce. Also nice for strawberry shortcake. — Mrs. B. G. Covington. SCOTCH DUOBAN PUDDING % pint Melrose flour A little milk, if necessary 2 ozs. butter V2 teaspoon salt 2 teaspoons Royal baking powder 1 egg Jam V2 teacup sugar Rub butter into flour into which has been added salt, baking powder and sugar. Add egg well beaten; make into a stiff dough using milk, if re- quired. Roll out dough and spread thickly with jam. Roll like jelly roll and put into a buttered baking dish. Pour cup milk
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