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.
- Preheat the oven to 450°F. Stir together all ingredients and pour into the pie shell.
- 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.