Marlboro Pudding (Recipe)

Adapted from the 1805 cookbook of Elizabeth Anne Breese, mother of Samuel Finley Breese Morse, from the Locust Grove estate in Poughkeepsie

The following is a recipe for Marlboro Pudding, adapted from Elizabeth Anne Breese’s book (1805).

  • 1 cup homemade unsweetened applesauce (see note)
  • ½ cup slightly sweet wine
  • ¼ cup sugar, or less, depending on the apples’ sweetness
  • 2 Tbsp melted butter
  • 3 eggs, beaten very well with a whisk
  • ¼ cup heavy cream
  • ¼ tsp freshly grated nutmeg
  • ½ tsp cinnamon
  • Unbaked 9-inch pie shell

Note: If no applesauce is at hand, peel, core, and quarter two apples; cook with a quarter cup of water over low heat until tender. Mash and combine with other ingredients as indicated below.

  1. Preheat the oven to 450°F. Stir together all ingredients and pour into the pie shell. 
  2. Bake for 10 minutes; then lower the oven temperature to 325°F and bake for 30-40 minutes, or until a knife inserted comes out clean. Cool. Serves 6-8.

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marlboro pudding

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