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COTTAGE PUDDING (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


COTTAGE PUDDING
Mrs. Joseph H. Holt


3 eggs (3 whites, 2 yolks),

1 quart of flour,

1 pint of sugar,

1/2 pint of butter (heaping),

1 cup of new milk,

1 teaspoon of cream of tartar,

1/2 teaspoon of soda.


Beat whites of eggs to stiff froth.

Season all with fresh lemon or whisky.

Bake in buttered gem moulds and serve with rich sauce for cottage pudding.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

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