Cottage Pudding

Name: Cottage Pudding
Ingredients: 1 cup sugar; ½ cup milk; 1½ cup sifted flour; 1 egg; 2 teaspoons baking powder; 2 tablespoons butter; 3 teaspoon flavoring; Pinch of salt

From Favorite recipes (North Carolina, 1948), 1948

Presented as published in 1948. 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

1612Calories

31 gProtein

354 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1612 kcal

Protein31 g

Carbohydrates354 g

Fiber0 g

Sugars207 g

Total Fat23 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol232 mg

Sodium1065 mg

Potassium516 mg

Calcium739 mg

Iron13 mg

Magnesium74 mg

Phosphorus622 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

Water167 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 6. The excerpt below is the record exactly as published.

COTTAGE PUDDING 1 cup sugar % eup milk ty 1% cup sifted flour 1 egg 2 teaspoons baking powder Pinch of salt 2 tablespoons butter 3 teaspoon flavoring Cream sugar and butter. Add egg and beat well. Add sifted dry in-— gredients alternately with milk. Add flavoring. Bake in greased square | or oblong cake pan about 30 minutes in moderate oven (350 degrees.) Serve with vanilla or lemon sauce. Mrs. Wade H. Shuford PERSIMMON PUDDING 1 qt. persimmons 1 cup sugar 1 cup milk

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