marlborough pudding
 
the recent airings of "al roker's new england thanksgiving" on the 
food network generated much interest in (and requests for) village 
recipes used on the show. most requested of all was the recipe for 
marlborough pudding, which is reproduced here for your own enjoyment 
and taken from amelia simmons' american cookery (1796). the modern 
adaptation is offered by old sturbridge village's department of 
education and public programs. the "spice to your taste" in this case 
is most often nutmeg and lemon. the "wine" used is sherry. 
 
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: 
stew apples and push through a fine sieve to puree. mix together 3/4 
cup of apple puree, 3/4 cup of white sugar, 3/4 cup of sherry, 6 
tablespoons of melted butter (cut down from original recipe) 4 well 
beaten eggs, 1/2 cup heavy cream, juice of one lemon & 2 teaspoons of 
grated nutmeg (or to taste). pour into pie crust and bake at 350 
about one hour or until set (will look similar to a pumpkin pie.) cool 
before serving. 
 
source: http://www.osv.org/tavern/recipes.html?ri=2 
 
 
 
 
 
 
(ID: 78337) Mirror: rec.food.recipes: Sat, Aug 30, 2003


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