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).
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.
|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
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.
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
| Cranberry Sauce|
Dried Apple and Cranberry Pie