marlboro pudding (a recipe from the 1790's)
(4 ratings)
This is a modern adaptation of a recipe from the 1st cookbook published in America. The author is Amelia Simmons and was published in 1796. This was a pudding that was to be served WARM with dinner and at the holidays as the sugar and lemons were very expensive. They were not big on deserts like we are now - it is sweet but not overly sweet.
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(4 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
40 Min
Ingredients For marlboro pudding (a recipe from the 1790's)
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6 Tbspbutter melted
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1lemon juice and zest
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4 mdapples grated
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3/4 csherry or marsala
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1/2 cheavy cream
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3/4 csugar
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4eggs
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1/2of a nutmeg ground (2 teaspoons)
How To Make marlboro pudding (a recipe from the 1790's)
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1Melt butter and set aside to cool
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2Zest lemon, squeeze lemon for juice and remove seeds.
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3Add lemon to grated apples, eggs, sherry or marsala, cream, nutmeg, butter and sugar and mix well
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4Prepare pastry and line deep, 8-inch pie plate place in 400F pre-heated oven. THEN fill with mixture.
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5Bake 15 minutes at 400°F. Reduce heat to 350°F and bake 45 minutes more or until a knife inserted in the center comes out clean. Traditionally served warm and with the meal...or you can cool and serve as a desert!
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