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Cottage Pudding
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
738Calories
18 gProtein
156 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein18 g
Carbohydrates156 g
Fiber0 g
Sugars56 g
Total Fat11 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium53 mg
Potassium1161 mg
Calcium176 mg
Iron7.3 mg
Magnesium48 mg
Phosphorus260 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 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)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 253. The excerpt below is the record exactly as published.
COTTAGE PUDDING. One heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, one tablespoonful of butter, 376 DUMPLINGS AND PUDDINGS. two teaspoonfuls of cream of tartar rubbed dry in the flour ; flavor with nutmeg
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