Cottage Pudding
From The practical cookbook, 1917
Serve with mashed and sweetened strawberries or peaches, stewed fruit, Chocolate sauce, or Hard sauce.
Presented as published in 1917. 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 The practical cookbook (1917) by Margaret W. Howard, page 22. The excerpt below is the record exactly as published.
Cottage pudding . . Orange pufFs . . . . 3 tsp. ic. Pop-overs. Mix flour and salt, add milk slowly, and beat until smooth. Beat the eggs light, add to first mixture, and beat with egg-beater for 2 min. Pour at once into hot well-buttered baking-cups or gem-pans, bake in a hot oven 30 to 40 min. Serve hot as muffins, or, with a sweet pudding sauce, for dessert. Cottage pudding. Sift dry ingredients. Cream the butter, add sugar gradually, then the egg (well-beaten). Stir in the milk
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