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Cottage Pudding
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
230Calories
5 gProtein
50 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein5 g
Carbohydrates50 g
Fiber0 g
Sugars25 g
Total Fat4.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol54 mg
Sodium137 mg
Potassium61 mg
Calcium79 mg
Iron2.1 mg
Magnesium10 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Cottage Pudding One-half cup sugar, quarter cup sweet milk, one cup flour, one tablespoon butter, one egg, one teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.