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Steamed Cottage Pudding
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
694Calories
16 gProtein
136 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein16 g
Carbohydrates136 g
Fiber0 g
Sugars71 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol143 mg
Sodium395 mg
Potassium285 mg
Calcium310 mg
Iron5.6 mg
Magnesium37 mg
Phosphorus304 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate150 mcg
Choline113 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 327. The excerpt below is the record exactly as published.
Steamed Cottage Pudding. For six or eight persons use two cupfuls of sifted flour, one cupful of milk, one cupful of sugar, two eggs, one table-spoonful of melted butter, two teaspoonfuls of baking-powder, and one-fourth of a nutmeg, grated
Cook this with the app: pantry check, scaling, and the assistant.