Marlborough Pudding

Name: Marlborough Pudding
Ingredients: One pint sour apple-sauce; one-half Ib. sugar; one-half do. butter; six well-beaten eggs; the juice of two lemons; the grated rind of one

From Six little cooks, 1910

Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 29. The excerpt below is the record exactly as published.

MARLBOROUGH PUDDING. One pint sour apple-sauce, the apples being stewed with only just enough water to keep them from burning, and just long enough to enable yon to pass them through AUNT JANE'S COOKING GLASS. 87 a colander; one-half Ib. sugar, one-half do. butter, six well-beaten eggs, the juice of two lemons and the grated rind of one

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