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Title: Cottage Pudding
Categories: Penn Pudding
Yield: 1 Servings
1 | c | Sugar |
1 | Egg | |
2 1/2 | c | Flour |
1/4 | ts | Salt |
1/2 | c | Butter |
1 | c | Milk |
4 | ts | Baking powder |
Cream the butter and sugar and add the well beaten egg. Mix well. Sift the dry ingredients and add alternately with the milk to the first mixture. Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in squares and serve with Pudding Sauce. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.
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