A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce.
Preserved exactly as written in the original source
flavor with nutmeg
bake in a moderate oven
cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce
Modern guidance to help you succeed with this vintage recipe
This historical recipe uses a chemical leavening system where baking soda (base) reacts with cream of tartar (acid) to produce carbon dioxide gas, creating a tender, cake-like texture. Mixing the soda into the liquid and the cream of tartar into the dry ingredients prevents premature activation, ensuring maximum rise during baking. The small amount of butter enriches the crumb without weighing down the delicate structure, while the milk provides moisture and helps distribute the leavening agents evenly throughout the batter.
The dry ingredients (flour, sugar, cream of tartar, and nutmeg) can be combined and stored in an airtight container at room temperature for up to 1 week. Mix with wet ingredients just before baking for best results, as the chemical leavening loses effectiveness once activated.
Store leftover cottage pudding wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat individual slices in a 300°F oven for 8-10 minutes or microwave for 15-20 seconds until just warm. The texture is best when served fresh and warm with sauce.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, sugar, cream of tartar, and nutmeg) can be combined and stored in an airtight container at room temperature for up to 1 week. Mix with wet ingredients just before baking for best results, as the chemical leavening loses effectiveness once activated.
Store leftover cottage pudding wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat individual slices in a 300°F oven for 8-10 minutes or microwave for 15-20 seconds until just warm. The texture is best when served fresh and warm with sauce.
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