Cottage Pudding

Name: Cottage Pudding
Ingredients: one fourth cup of butter; two thirds cup of sugar; one egg; one cup of milk; two and one fourths cups of flour; four teaspoons of baking powder; one fourth teaspoon of salt

From Principles of cooking, 1914

Presented as published in 1914. 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

1778Calories

45 gProtein

369 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1778 kcal

Protein45 g

Carbohydrates369 g

Fiber0 g

Sugars146 g

Total Fat61 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol341 mg

Sodium2640 mg

Potassium835 mg

Calcium1434 mg

Iron19 mg

Magnesium116 mg

Phosphorus1049 mg

Zinc3.8 mg

Copper0.5 mg

Manganese2.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)19 mg

Folate475 mcg

Choline190 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 71. The excerpt below is the record exactly as published.

Cottage Pudding. — Cream one fourth cup of butter, add two thirds cup of sugar, one egg, one cup of milk, two and one fourths cups of flour, four teaspoons of baking powder, one fourth teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.