Featured Historic Recipes
Past airings of "Al Roker's New England Thanksgiving" on the Food Network and "Taste of America with Mark DeCarlo" on the Travel Channel have generated much interest in (and many requests for) this recipe for Marlborough Pudding, which is reproduced here from Amelia Simmons' American Cookery (1796).
Also included is a modern adaptation from the 3rd edition of the Old Sturbridge Village Cookbook: Authentic Early American Recipes for the Modern Kitchen (ThreeForks, an imprint of Globe Pequot Press, Guilford, Conn., 2009).
Marlborough Pudding
| Original Recipe: Take 12 spoons of stewed apples, 12 of wine, 12 of sugar, 12 of melted butter, and 12 of beaten eggs, a little cream, spice to your taste; lay in paste No. 3, in a deep dish; bake one hour and a quarter. | |
| Modern Adaptation: | |
| 6 tablespoons butter Juice of 1 lemon 3/4 cup stewed, pureed apples 3/4 cup sherry 1/2 cup heavy cream 3/4 cup white sugar 4 eggs 1/2 recipe for pie crust 2 teaspoon grated nutmeg (or to taste) | |
| 1. Melt butter and set aside to cool. 2. Squeeze lemon and remove seeds. 3. Add lemon to stewed apples, sherry, cream, and sugar and mix well. 4. Add melted butter to mixture, blending well. 5. Beat eggs and add to mixture. 6. Prepare pastry and line deep, 8-inch pie plate. 7. Season with grated nutmeg and spoon mixture into prepared pie plate. 8. 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. Hearth Method: 1. Using a redware bowl over hot coals, melt the butter and set aside to cool. 2. Follow Steps 2-7 in the Modern Method recipe. 3. Bake 1 hour in hot bake-oven, or preheated Dutch oven, with coals on lid and below. Yield: one 8-inch deep dish pie | |
More Featured Recipes
 Cranberry Sauce Dried Apple and Cranberry Pie Gourd Soup Lemon Pudding Mince Pies Potted Cheese Pounded Cheese Raspberry Charlotte Roasted Cheese |
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