Steamed Cottage Pudding


3 tablespoons Cottolene*
1 cup sugar
2 eggs
1 cup milk
2 cups flour
3 teaspoons baking powder
¼ teaspoon salt


Cream Cottolene, add sugar gradually, stirring constantly, add yolks of eggs beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana Sauce.

See recipe for banana sauce

*Cottolene was a brand of shortening made of beef tallow and cottonseed oil produced in the USA from 1868 until the mid 20th century.

Recipe from Fifty-Two Sunday Dinners
By Elizabeth O. Hiller
Published 1913