19.4.10

Marlborough Pudding

An early American dessert

Take 12 spoons of stewed apples, 12 of wine, 12 of sugar, 12 of melted butter, and 12of beaten eggs, a little cream, spice to your taste; lay in paste No. 3, in a deep dish; bake one hour and a quarter.

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.

Bon appetit!

Brantigny

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