marlboro pudding (a recipe from the 1790's)

Name: Marlboro Pudding (a recipe from the 1790's)
Prep time: 10 min
Cook time: 40 min
Yield: 8
Ingredients: 6 tablespoon(s) butter melted; 1 - lemon juice and zest; 4 medium apples grated; 3/4 cup(s) sherry or marsala; 1/2 cup(s) heavy cream; 3/4 cup(s) sugar; 4 - eggs; 1/2 - of a nutmeg ground (2 teaspoons)

(4 RATINGS)

141 Pinches 1 Photo

Malinda Coletta

North Providence, RI

Updated on Nov 28, 2010

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.

Rate

prep time 10 Min

cook time 40 Min

method ---

yield 8 serving(s)

Ingredients

6 tablespoons butter melted
1 - lemon juice and zest
4 medium apples grated
3/4 cup sherry or marsala
1/2 cup heavy cream
3/4 cup sugar
4 - eggs
1/2 - of a nutmeg ground (2 teaspoons)

How To Make marlboro pudding (a recipe from the 1790's)

Step 1

Melt butter and set aside to cool

Step 2

Zest lemon, squeeze lemon for juice and remove seeds.
Step 3

Add lemon to grated apples, eggs, sherry or marsala, cream, nutmeg, butter and sugar and mix well
Step 4

Prepare pastry and line deep, 8-inch pie plate place in 400F pre-heated oven. THEN fill with mixture.
Step 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!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes