Marlboro Pudding A Recipe From The 1790s

MARLBOROUGH PUDDING

Steps:

• Preheat oven to 350 degrees F. Stew apples until very tender. Push stewed apples through a fine sieve to puree. Mix together 3/4 cup of apple puree, sugar, sherry, butter, eggs, heavy cream, lemon juice and nutmeg. Line a deep, 8-inch, pie plate with the puff pastry. Pour apple mixture into the pie crust and bake about 1 hour, or until set. It will look similar to a pumpkin pie. Cool before serving.

MARLBOROUGH PUDDING

Steps:

• Preheat oven to 400 degrees F. If using fresh apples: squeeze the lemon and grate peel into large bowl. Grate apples into lemon juice and toss to coat apples to prevent darkening. Pour sugar over fruit and mix well. Line deep, 8-inch pie plate with puff pastry. Beat eggs until light. Cream butter until soft and add eggs, blending well. Stir butter and egg mixture into sweetened fruit and spoon into pie plate. Bake 15 minutes at 400 degrees F. Reduce heat to 350 degrees F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.

COLONIAL MARLBOROUGH PUDDING

Steps:

• 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.