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Cottage Pudding

Name: Cottage Pudding
Yield: 2 servings
Ingredients: One cup milk; half-cup sugar; two cups flour; one egg; one tablespoon melted butter; two tablespoons baking powder

From The Times cook book, no. 2, 1905

Serves 2

Presented as published in 1905. 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

817Calories

21 gProtein

157 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories817 kcal

Protein21 g

Carbohydrates157 g

Fiber0 g

Sugars56 g

Total Fat14 g

Saturated Fat6.4 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol122 mg

Sodium1496 mg

Potassium393 mg

Calcium972 mg

Iron9 mg

Magnesium55 mg

Phosphorus601 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A125 mcg

Vitamin E0.5 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate213 mcg

Choline96 mg

Caffeine0 mg

Water140 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 107. The excerpt below is the record exactly as published.

COTTAGE PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —One cup milk, half-cup sugar, two cups flour, one egg, one tablespoon melted butter, two tablespoons baking powder

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