Baked Apple Pudding Posted on

Baked Apple Pudding

Share this: I am glad the new cook begins so well. Good Apple Pies are a considerable part of our domestic happiness. Jane to Cassandra 17 October, 1815 In 1660 Robert May published The Accomplisht Cook, which became the most important cook book of it’s time. Robert was a professional chef who had trained in Paris. Catering to the aristocracy, he introduced many new recipes at a time when English cuisine was just beginning to borrow from the French. One of his recipes, A Made Dish of Butter and Eggs, was gradually modified (the original called for 24 egg yolks!) into Marlborough Pie (or Marlborough Pudding), and taken to the new world by the pilgrims. This recipe soon became a Thanksgiving favorite and remains so, to this day. Martha Lloyd, Jane Austen’s Sister in-law , kept a similar recipe in her Household Book. A Baked Apple Pudding (with Pastry) Take a dozen of pippens, pulp them through your cullender, take six eggs, sugar enough to make sweet, the rind of two lemons grated, a 1/4 of a lb of butter (melted with flour or water). Squeeze the juice of the two lemons, let the apples be cold before the ingredients are put together. Make a puff paste in the bottom of the dish, half an hour bakes it. Martha Lloyd’s Household Book Marlborough Pie 1 1/2 cup applesauce 3 Tbs. butter, melted 1 cup sugar, or to taste 1/2 tsp. salt 3 Tbs. lemon juice 1 tsp. lemon rind, grated

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