{"id":1722,"date":"2012-11-22T18:20:42","date_gmt":"2012-11-22T18:20:42","guid":{"rendered":"http:\/\/blog.lib.uiowa.edu\/speccoll\/?p=1722"},"modified":"2016-12-02T20:36:26","modified_gmt":"2016-12-02T20:36:26","slug":"historic-foodies-talk-of-iowa-and-marlborough-puddingpie","status":"publish","type":"post","link":"https:\/\/blog.lib.uiowa.edu\/speccoll\/2012\/11\/22\/historic-foodies-talk-of-iowa-and-marlborough-puddingpie\/","title":{"rendered":"Historic Foodies, Talk of Iowa, and Marlborough Pudding\/Pie"},"content":{"rendered":"

Thank you to all who attended last week’s first meeting of the Historic Foodies!\u00a0 <\/span>For those of you who missed the meeting, Kathrine’s Moermond from the Old Capitol Museum told tales of tracking down the variations of Marlborough Pudding. \u00a0I’ve included her account here and hear her tell some of the tale on this week’s episode of Talk of Iowa<\/a>!\u00a0<\/span>\u00a0<\/span><\/p>\n

Marlborough Pudding or Pie<\/span><\/span><\/p>\n

I happened across the recipe as I was looking through Alice Electa Pickard\u2019s recipe book that dates back to 1868 (page 49)<\/a>.\u00a0 I love to look for new dessert recipes and this one intrigued me because of its unusual name and simple ingredients.\u00a0 Sure enough, the pie I found to be a traditional Thanksgiving dessert and its praise was beaming on the Old Village Sturbridge Village website where if you\u2019re looking for traditional New England Turkey Day recipes, this would be place to find them.\u00a0 But, I was intrigued.\u00a0 Marlborough Pie is very English, calling for nutmeg, lemon, and apple.\u00a0\u00a0 And, were some of the Pilgrims yearning for the mother land when preparing and serving this pie?\u00a0 The recipe listed on the website called for a slightly different preparation and a few different ingredients.\u00a0 So, I just had to make both.\u00a0 <\/span><\/span><\/p>\n

\"Handwritten<\/a><\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

Marlborough Pie, Alice Electa Pickard, 1868<\/span><\/span><\/p>\n

My first attempt at making Alice\u2019s recipe was exuberant and exciting and I think I took things a little too fast.\u00a0 I had consulted another recipe online though that recommended grating the apples directly into the batter as to prevent browning, so that\u2019s what I did.\u00a0 I also had the hunch to melt the butter first before blending.\u00a0 I prepared the all butter crust first though with a recipe from Sarah Josepha Hale\u2019s book, Early American Cookery, 1841.\u00a0 I then prepped the ingredients, using a cheap chardonnay for the wine and large brown organic eggs.\u00a0 Since she said \u201cspice to taste\u201d, I took the liberty of using freshly grated nutmeg, cinnamon, and ginger as well.\u00a0\u00a0 I then grated the apple into the mix, stirred, and then placed it in the \u201cundercrust\u201d and then into the oven.\u00a0 Since she does not reference a temperature, I went for a reliable 350 Fahrenheit and checked it at 35 minutes. And, it turned out just right.\u00a0 Or, so I thought.\u00a0 Soon after cutting into it I realized the egg had separated from the apple and there were two distinct layers.\u00a0 The taste was great, but I thought that this might not be the end goal.\u00a0 <\/span><\/span><\/p>\n

\"First<\/a><\/span>\u00a0<\/span><\/p>\n

1st<\/sup> attempt at Alice\u2019s recipe<\/span><\/span><\/p>\n

The following evening I attempted to make Alice\u2019s version again and the Old Sturbridge Village version.\u00a0\u00a0 The Old Sturbridge Village version is a modern adaptation of Amelia Simmons\u2019 version from 1796 and includes stewed apples, lemon, cream, sherry, and two teaspoons of grated nutmeg.\u00a0 Spicy!\u00a0 In hopes to save time, I stewed the apples for the new recipe first and prepared the filling for Alice\u2019s recipe.\u00a0 I then made the crusts for each and then put the new recipe together.\u00a0 I baked the new one first and Alice\u2019s second.\u00a0 In my timely preparation for both pies, I did not realize that this actually was the key to Alice\u2019s recipe, let the filling do some blending in the bowl before you bake it.\u00a0 <\/span><\/span><\/p>\n

\"second<\/a>\u00a0<\/span><\/p>\n

Old Sturbridge Village pie (left) and Alice\u2019s pie (right).<\/span><\/span><\/p>\n

As I sliced into the second attempt at Alice\u2019s pie I let out a sigh of relief, it wasn\u2019t in two layers!\u00a0 I realized then that all that time it sat waiting to place in the oven probably helped to make the ingredients blend happily with one another.\u00a0 Then, I cut open the <\/span>second and I noticed the texture was much different, almost more of a cooked applesauce custard.\u00a0 In the Old Sturbridge Village recipe I had only used one teaspoon of grated nutmeg.\u00a0 However, it was still very alive with nutmeg, and with sherry.\u00a0 Both turned out to be very tasty, but I have to give my props to Alice\u2019s recipe.\u00a0 It didn\u2019t call for lemon, probably too expensive at the time to include, and it was very basic with great results.\u00a0 The texture of the pie hints to apple, but along with the eggs and butter, comes together to make a lovely and delicate dish.\u00a0 <\/span><\/span><\/p>\n

I like Alice\u2019s recipe so much that I\u2019m sharing it with boyfriend\u2019s family for their Thanksgiving!<\/span><\/span><\/p>\n

 <\/p>\n

Next meeting: Tuesday, December 11 at 6PM. <\/strong>Our theme for next month is holiday recipes and cookies so find a recipe from DIY History<\/a> or the Szathmary printed cookbooks in Special Collections and bring a story of your success or failure, and photos of your dish as well as a sample to share! We’ll start the meeting with hands-on time to explore the handwritten manuscripts from the Szathmary Culinary Collection and tours of the collection.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Thank you to all who attended last week’s first meeting of the Historic Foodies!\u00a0 For those of you who missed the meeting, Kathrine’s Moermond from the Old Capitol Museum told tales of tracking down the variations of Marlborough Pudding. \u00a0I’ve included her account here and hear her tell some of the tale on this week’sContinue reading “Historic Foodies, Talk of Iowa, and Marlborough Pudding\/Pie”<\/span><\/a><\/p>\n","protected":false},"author":115,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,8],"tags":[42,55,43],"syndication":[435],"_links":{"self":[{"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/posts\/1722"}],"collection":[{"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/users\/115"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/comments?post=1722"}],"version-history":[{"count":4,"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/posts\/1722\/revisions"}],"predecessor-version":[{"id":5014,"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/posts\/1722\/revisions\/5014"}],"wp:attachment":[{"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/media?parent=1722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/categories?post=1722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/tags?post=1722"},{"taxonomy":"syndication","embeddable":true,"href":"https:\/\/blog.lib.uiowa.edu\/speccoll\/wp-json\/wp\/v2\/syndication?post=1722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}