Peach Cottage Pudding

Name: Peach Cottage Pudding
Ingredients: y2 cup sugar; 3 tablespoons melted butter; 1 beaten egg; 1 cup milk; 2 cups flour; l A teaspoons Royal Baking Powder; 2 cups sliced peaches

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2358Calories

44 gProtein

451 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories2358 kcal

Protein44 g

Carbohydrates451 g

Fiber10 g

Sugars224 g

Total Fat48 g

Saturated Fat26 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.4 g

Omega-30.2 g

Cholesterol142 mg

Sodium848 mg

Potassium1426 mg

Calcium909 mg

Iron18 mg

Magnesium134 mg

Phosphorus1295 mg

Zinc3.5 mg

Copper0.6 mg

Manganese2.3 mg

Vitamin D2.5 mcg

Vitamin C471 mg

Vitamin A456 mcg

Vitamin E4.3 mg

Vitamin K14 mcg

Vitamin B60.4 mg

Vitamin B121.4 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)23 mg

Folate470 mcg

Choline119 mg

Caffeine0 mg

Water637 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 47. The excerpt below is the record exactly as published.

Peach Cottage Pudding. — Make a batter with y2 cup sugar, 3 tablespoons melted but¬ ter, 1 beaten egg, 1 cup milk, 2 cups flour, l A teaspoons Royal Baking Powder. Stir in 2 cups sliced peaches

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