Cottage Pudding and Caramel Sauce

Cottage pudding dates at least to the 19th century. This link has a recipe with its origins in a cookbook from 1894.

Adding raisins wouldn’t hurt, and there’s a recipe for a butterscotch sauce in this box that suggests serving over cottage pudding.

From the box of L.S. of Joplin, Missouri.

Cottage Pudding

4 T. butter
3/4 c. sugar
1 egg
1 t. vanilla
1 c. milk
2 c. flour
3 t. baking powder

Cream butter and sugar. Add rest and beat 2 minutes.

Pour into shallow pan lined with waxed paper [Note: use parchment, not waxed]. Bake 20 minutes in moderate oven (325 deg.).

Cut in squares. (sauce over)

Caramel Sauce

2/3 c. brown sugar
2 T. flour
1-1/2 c. water
1 T. butter
1/2 t. vanilla

Blend sugar and flour. Add water and mix well.

Boil gently, stirring until it is creamy.

Add butter and vanilla. Mix well and serve warm.



2 Trackbacks

  1. By Tuesday, January 29, 1889 | The Journal of Emma Tilton Richards March 1, 2016 at 10:12 pm

  2. By January 1889 | The Journal of Emma Tilton Richards June 4, 2016 at 5:17 pm

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