Cottage Pudding
From Household hints, 1881
Presented as published in 1881. 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
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 17. The excerpt below is the record exactly as published.
Cottage Pudding. — One Ggg, butter half the size of an G^g, half a cupful of sugar, a tea-spoonful of baking powder, half a cup of sweet milk, about one cup and a half of flour. Bake or steam. Eat with sweetened cream or sauce. Bread Pudding. — Yolks of three eggs, one pint of bread crumbs (cake may be substituted for the bread), one quart of milk, a piece of butter the size of an egg, a little salt, half a cup of sugar. After baking well, frost the top with the whites of the eggs, three table-spoonfuls of sugar, and the juice of a lemon. Charlotte Russe. — Take half an ounce of gelatine, and put it into just enough warm water to cover it ; while this is slowly dissolving take one pint of thick sweet cream and whip it to a stiff froth ; beat well the white of one egg
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