vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Marborough-Pudding
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Serve hot.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 249. The excerpt below is the record exactly as published.
MARhBOROUGH-PUDDING. Peel, core, and stew six large tart apples until they can be rubbed through a sieve with a potato-masher ; melt six ounces of butter by gentle heat, and mix it with the apple ; grate the rind and strain the juice of two lemons, and put them with the apple ; beat the yolks of six eggs to a cream with eight ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.