Peach Cottage Pudding

Name: Peach Cottage Pudding
Ingredients: 1/2 cup Cottolene; 2 cups pastry flour; 1 cup sugar; 4 teaspoons baking powder; 1 egg; 1/4 teaspoon salt; 1/2 cup milk; 1/4 teaspoon almond extract; Fresh peaches sliced

From Fifty-two Sunday dinners, 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

1828Calories

32 gProtein

405 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1828 kcal

Protein32 g

Carbohydrates405 g

Fiber0 g

Sugars207 g

Total Fat13 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol201 mg

Sodium2586 mg

Potassium617 mg

Calcium1266 mg

Iron5.1 mg

Magnesium82 mg

Phosphorus866 mg

Zinc3 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.6 mg

Folate24 mcg

Choline169 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 51. The excerpt below is the record exactly as published.

PEACH COTTAGE PUDDING ]4: cup Cottolene. 2 cups pastry flour. 1 cup sugar. 4 teaspoons baking powder. 1 egg. 34 teaspoon salt. J^ cup milk. 34 teaspoon almond extract. Fresh peaches sliced

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