Cottage Pudding.
A dish — sifted flour and milk carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1/2 pint of sifted flour
- 1 gill of milk
- 1 gill of sugar
- 1 tablespoonful of butter
- 1/4 teaspoonful of salt
- 1 heaped teaspoonful of baking powder
- 1 egg
Make it lactose-friendly
- 1 gill of milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Beat the butter to a cream; then beat the sugar into it. Next add the unbeaten egg and beat vigorously for three or four minutes. Add the salt and milk, and then the flour, with which should be mixed the baking powder. Beat for a few seconds, and, turning the batter into a small, well buttered pudding dish, bake for about twenty-five minutes in a moderate oven. Serve with a hot liquid sauce.
- The measure of flour is for pastry flour.
- If the new-process flour be used, measure a very scant half-pint.
Nutrition (estimated, per serving)
| Calories | 362 |
|---|---|
| Protein | 13.5 g |
| Fat | 9.0 g |
| Carbs | 55.8 g |
| Fiber | 1.7 g |
| Sodium | 624 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States