Featured Historic Recipes
The recent airings of "Taste of America with Mark DeCarlo" on the Travel Channel generated much interest in (and many requests for) this recipe for Marlborough Pudding, which is reproduced here for your own enjoyment and taken from Amelia Simmons' American Cookery (1796).
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: | |
| 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. Stew apples and push through a fine sieve to purée. Mix together 3/4 cup of apple purée, 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, though lighter in color.) Cool before serving. | |
More Featured Recipes
 Cranberry Sauce Dried Apple and Cranberry Pie Gourd Soup Lemon Pudding Mince Pies Potted Cheese Pounded Cheese Raspberry Charlotte Roasted Cheese |
Enjoy your own taste of history - have your wedding or function at Old Sturbridge Village