Marlborough Pudding

Name: Marlborough Pudding
Ingredients: half a pound of grated apples; half a pound of fine white sugar; half a pound of butter; six eggs; the peel of one lemon; the strained juice of two

From La cuisine creole, 1885

A classic recipe.

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 La cuisine creole (1885) by Lafcadio Hearn, page 83. The excerpt below is the record exactly as published.

MAELBOEOUGH PUDDING. Take half a pound of grated apples, half a pound of fine white sugar, half a pound of butter, six eggs well beaten, the peel of one lemon grated, and the strained juice of two

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