Colonial Marlborough Pudding
By
Melanie Campbell
@RossCampbell
1
A colonial-era recipe from the first Thanksgivings.
1700s - Apple pudding and Marlborough pudding were very similar to apple pie, as they were also baked in a pastry crust. The only difference seems to be the addition of eggs, as both types were baked in a pastry lined pan covered with pastry (either a solid lid or alattice-type lid).
1700s - Apple pudding and Marlborough pudding were very similar to apple pie, as they were also baked in a pastry crust. The only difference seems to be the addition of eggs, as both types were baked in a pastry lined pan covered with pastry (either a solid lid or alattice-type lid).
Rating:
☆☆☆☆☆ 0 votes0
Serves:
One 8-inch deep dish pie
Prep:
20 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
6 Tbspbutter
-
·juice of 1 lemon
-
3/4 cstewed, pureed apples
-
3/4 csherry
-
1/2 cheavy cream
-
3/4 cwhite sugar
-
4eggs
-
1/2recipe for pie crust
-
2 tspgrated nutmeg (or to taste)
How to Make Colonial Marlborough Pudding
- Melt butter and set aside to cool.
- Squeeze lemon and remove seeds.
- Add lemon to stewed apples, sherry, cream, and sugar and mix well.
- Add melted butter to mixture, blending well.
- Beat eggs and add to mixture.
- Prepare pastry and line deep, 8-inch pie plate.
- Season with grated nutmeg and spoon mixture into prepared pie plate.
- Bake 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. Cool before serving.
About Colonial Marlborough Pudding
Main Ingredient: Fruit
Regional Style: English
Other Tags: Quick & Easy, Heirloom
Hashtags: #Old Fashion Desserts, #Quaker Cooking
