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1796 COOKBOOK > PUDDINGS > Marlborough Pudding >

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Recipes from American Cookery
by Amelia Simmons (1796)

PUDDINGS

Marlborough Pudding

Take 12 spoons of stewed apples, 12 of wine, 12 of sugar, 12 of melted butter, and 12 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.

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