vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Cottage Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Serve hot with cream and sugar.
Presented as published in 1907. 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
230Calories
7 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2544 mg
Potassium86 mg
Calcium79 mg
Iron3.7 mg
Magnesium17 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 77. The excerpt below is the record exactly as published.
Rhubarb Cottage Pudding Mix 1 pt flour with 1 teasp baking powder and a pinch of salt, and add milk enough to make a stiff batter. Into but- tered custard cups put 1 spoonful batter, then 1 spoonful pre- pared rhubarb sauce
Cook this with the app: pantry check, scaling, and the assistant.