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Cottage Pudding
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
355Calories
5 gProtein
70 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein5.4 g
Carbohydrates70 g
Fiber0.2 g
Sugars34 g
Total Fat6.7 g
Saturated Fat3.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium190 mg
Potassium69 mg
Calcium105 mg
Iron2.8 mg
Magnesium13 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A51 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline8.3 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 50. The excerpt below is the record exactly as published.
COTTAGE PUDDING — Mrs. Carter P. Pomeroy. Put in mixing bowl first 3 tablespoons melted butter, 1 cup sugar, 1 beaten egg, 1 light pt. of fiour with 2 teaspoons baking powder sifted with it, and 1 cup of sweet milk last of all
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