Cottage Pudding with Fruit
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Serve with hard sauce. Any fresh fruit may be used.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 160. The excerpt below is the record exactly as published.
Cottage Pudding with Fmit Cut fresh rhubarb in small pieces aud half fili a pudding dish, Bweeten it, and then pour the following pudding batter on top. One egg, one cup of milk, one tablespoon of batter, one pint of flour, one teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.