Victoria Haynes and Ruth DiBuono, from Old Sturbridge Village, taught us how to cook a dish from the 1830’s for Thanksgiving.
One of our most requested recipes is this one for Marlborough Pudding, which is reproduced here, adapted from Amelia Simmons’ “American Cookery” (1796).
Marlborough Pudding – 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 (i.e. enough for bottom crust – no top)
- 2 teaspoons grated nutmeg (or to taste)
1. Yield: one 8-inch deep dish pie.
2. Melt butter and set aside to cool.
3. Squeeze lemon and remove seeds.
4. Add lemon to stewed apples, sherry, cream, and sugar and mix well.
5. Add melted butter to mixture, blending well.
6. Beat eggs and add to mixture.
7. Prepare pastry and line a deep, 8-inch pie plate with the pastry.
8. Season with grated nutmeg and spoon mixture into prepared pie crust.
9. 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.