Oottage Pudding
From Cookery for beginners, 1884
Should it rise very fast, cover the top with white paper as soon as a crust is formed, to prevent scorching.
Presented as published in 1884. 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
2297Calories
49 gProtein
502 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories2297 kcal
Protein49 g
Carbohydrates502 g
Fiber0 g
Sugars212 g
Total Fat25 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium7103 mg
Potassium885 mg
Calcium379 mg
Iron21 mg
Magnesium130 mg
Phosphorus655 mg
Zinc3.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2 mg
Niacin (B3)26 mg
Folate602 mcg
Choline43 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 27. The excerpt below is the record exactly as published.
Oottage Pudding. Two eggs. One cup of milk. One cup of sugar. One tablespoonful of butter. Three cups of prepared flour. If you have not the prepared, use family flour with two tablespoonfuls of Royal Baking Powder, sifted twice with it. One tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.