Marlborough Pie

Name: Marlborough Pie
Ingredients: two cups of grated apples; one and one-half cups of sugar; three eggs well beaten; two tablespoons of melted butter; one cup of thin cream; the grated rind and juice of one lemon

From The home science cook book, 1902

Can also be used as a pudding, reserving egg whites for meringue.

Presented as published in 1902. 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

Nutrition per serving

2373Calories

6 gProtein

367 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories2373 kcal

Protein6.2 g

Carbohydrates367 g

Fiber5.8 g

Sugars346 g

Total Fat107 g

Saturated Fat61 g

Monounsaturated Fat24 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol299 mg

Sodium54 mg

Potassium644 mg

Calcium175 mg

Iron0.5 mg

Magnesium33 mg

Phosphorus189 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A193 mcg

Vitamin E0.8 mg

Vitamin K10 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate0.8 mcg

Choline20 mg

Caffeine0 mg

Water530 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 77. The excerpt below is the record exactly as published.

Marlborough Pie. Mix together two cups of grated apples, one and one-half cups of sugar, three eggs well beaten, two tablespoons of melted butter, the grated rind and juice of one lemon, and one cup of thin cream

Cook this with the app: pantry check, scaling, and the assistant.