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Cottage Pudding
From The home cook book, 1905
Serves 2
Best served fresh from the oven.
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
835Calories
31 gProtein
152 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories835 kcal
Protein31 g
Carbohydrates152 g
Fiber0 g
Sugars6 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol206 mg
Sodium474 mg
Potassium509 mg
Calcium410 mg
Iron12 mg
Magnesium72 mg
Phosphorus498 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate324 mcg
Choline169 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 156. The excerpt below is the record exactly as published.
COTTAGE PUDDING Beat two eggs and stir well into them one teaspoon of butter, one cup of fresh milk, one pint of flour, and one and a half teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.