nut-freesoy-freefish-freeshellfish-free
Cottage Pudding
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
91Calories
3 gProtein
11 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein3 g
Carbohydrates11 g
Fiber0 g
Sugars4.2 g
Total Fat4 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol64 mg
Sodium102 mg
Potassium35 mg
Calcium54 mg
Iron0.8 mg
Magnesium4.4 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline50 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 149. The excerpt below is the record exactly as published.
Cottage Pudding 2 teacupfuls sifted flour 1 rounding tablespoonful 1 teacupful sugar butter or lard 2 eggs 1 heaping: teaspoonful V2 cupful of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.