Marlborough Pudding
From My best 250 recipes, 1907
Beat the yolks of six eggs with two cupfuls of granulated sugar; add a quart of milk, a teaspoonful of vanilla extract and the apples; pour the mixture into a baking-dish and bake in a quick oven for thirty-five minutes.
Presented as published in 1907. 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
3008Calories
72 gProtein
564 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories3008 kcal
Protein72 g
Carbohydrates564 g
Fiber12 g
Sugars541 g
Total Fat106 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.1 g
Omega-30.2 g
Cholesterol1359 mg
Sodium810 mg
Potassium2712 mg
Calcium1428 mg
Iron6.1 mg
Magnesium192 mg
Phosphorus1688 mg
Zinc8.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D15 mcg
Vitamin C36 mg
Vitamin A810 mcg
Vitamin E4.1 mg
Vitamin K6.3 mcg
Vitamin B61.4 mg
Vitamin B127.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)3 mg
Niacin (B3)2.1 mg
Folate141 mcg
Choline1086 mg
Caffeine0 mg
Water1998 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 44. The excerpt below is the record exactly as published.
ARLBOROUGH JPUDDING Core five good-sized tart apples, cut them in thin slices, put them into a saucepan with half a cupful of water, cover the saucepan, cook quickly until the apples are soft; press them through a sieve. While they are hot add four tablespoon- fuls of butter. Beat the yolks of six eggs with two cupfuls of granulated sugar ; add a quart of milk, a teaspoonful of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.