1831 Marlborough Pudding Recipe - The Cook Not Mad Cookbook - The Old Cookbook Show

1831 Marlborough Pudding Recipe - The Cook Not Mad Cookbook - The Old Cookbook Show
After a first (failed) attempt at this pie, we went back to the old cookbooks and did a lot of research about this pie. The origin seems to be in England, with the first written recipe for this pie appearing around 1660.

Recipe as it appears in the cookbook:
Take twelve spoons of stewed apples, twelve of wine, twelve of sugar, twelve of melted butter, and twelve of beaten eggs, a little cream, spice to your taste; lay in paste, No.3 in a deep dish; bake one hour and a quarter.

Ingredients:
3 large eggs, beaten
175 mL stewed apples
175 mL sherry
175 mL sugar
175 mL butter, melted
60 mL 35% cream
5 mL (1 tsp) grated nutmeg
5 mL (1 tsp) cinnamon
Pie dough for a single crust 9" shallow pie

Method:
Preheat oven to 180ºC (350ºF)
In a bowl mix together all of the ingredients and place in a lined 9" pie dish.
Bake for about 60 minutes or until the custard is just cooked.

Our first attempt at Marlboro Pie: https://youtu.be/Vmb6E06l5_k
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