Marlborough Pudding

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take half a pound of grated apples, half a pound of fine white sugar, half a pound of butter, six eggs well beaten, the peel of one lemon grated, and the strained juice of two; line the dish with pie paste, put the pudding in, and bake in a quick oven.