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April 17, 1868: The East Tennessee Union Flag printed a recipe for Cottage Pudding. “One pint of flour, two teaspoonfulls (sic) of cream of tartar, a little salt, a piece of butter as large as an egg, one cupfull (sic) of white sugar, one egg, a large teacup of milk with a teaspoonfull of soda, well dissolved in it. Bake a half an hour.” There was not a mention of if the oven was to be warm or hot, but the oven would have been in a wood-burning stove. No mention was made, either, of the best shape and size of pan to bake the Cottage Pudding in, nor the number of servings it would yield.

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