Marlboro Pudding (a recipe from the 1790's)

Malinda Coletta


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.


★★★★★ 4 votes

10 Min
40 Min


  • 6 Tbsp
    butter melted
  • 1
    lemon juice and zest
  • 4 medium
    apples grated
  • 3/4 c
    sherry or marsala
  • 1/2 c
    heavy cream
  • 3/4 c
  • 4
  • 1/2
    of a nutmeg ground (2 teaspoons)

How to Make Marlboro Pudding (a recipe from the 1790's)


  1. Melt butter and set aside to cool
  2. Zest lemon, squeeze lemon for juice and remove seeds.
  3. Add lemon to grated apples, eggs, sherry or marsala, cream, nutmeg, butter and sugar and mix well
  4. Prepare pastry and line deep, 8-inch pie plate place in 400F pre-heated oven. THEN fill with mixture.
  5. 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. Traditionally served warm and with the meal...or you can cool and serve as a desert!

Printable Recipe Card

About Marlboro Pudding (a recipe from the 1790's)

Course/Dish: Puddings
Other Tag: Quick & Easy

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