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Cottage Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 8
For sauce. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla.
Presented as published in 1913. 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
346Calories
5 gProtein
75 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein5 g
Carbohydrates75 g
Fiber0.8 g
Sugars41 g
Total Fat4.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium301 mg
Potassium231 mg
Calcium105 mg
Iron2.6 mg
Magnesium20 mg
Phosphorus97 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate63 mcg
Choline2.6 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 42. The excerpt below is the record exactly as published.
Cottage Pudding 1 cupful sugar 2 tablespoonfuls Crisco 1 egg 2% teaspoonfuls baking powder 1 cupful milk or water Y% teaspoonful salt 2% cupfuls flour 1 teaspoonful vanilla extract 1 cupful sultana raisins
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