Strawberry Cottage Pudding

Ingredients

• one-third of a cupful of butter
• one cup granulated sugar
• one egg
• a half-cupful of cold water
• one and seven-eighths cupfule of flour
• two level teaspoonfuls of baking powder
• a half-teaspoonful of salt
• another egg
• three pints of fresh strawberries
• one-half cupful sugar

Method

1. 1

   Cream butter and sugar, add egg, then water.

2. 2

   Mix flour with baking powder and salt, add another egg, and beat.

3. 3

   Bake in a buttered pan for fifteen minutes.

4. 4

   Cut into squares and serve with strawberries cooked with sugar.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 114. The excerpt below is the record exactly as published.

STEAWBEERY COTTAGE PUDDING. Cream one-third of a cupful of butter, add gradually one cup granulated sugar. Drop in one egg and beat thoroughly; add a half-cupful of cold water, one and seven-eighths cupfule of flour, sifted with two level tea- spoonfuls of baking powder and a half-teaspoonful of salt; add also another egg; then beat thoroughly for three minutes. Bake in a buttered dripping pan for fifteen minutes in a quick oven. Cut in three-inch squares and serve, covered with strawberries prepared as follows : Wash and hull three pints of fresh straw- berries, place in a kettle with one-half cupful sugar

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