I first had this at Old Sturbridge Village here in Massachusetts and I fell in love with it.  It wasn't until recently that Old Sturbridge Village put the modernized version up on their website so I send a very big thank you to them for sharing this with us.  This recipe was taken from Amelia Simmons' "American Cookery" (1796).  

Ingredients

• 6 tablespoons butter
  
• Juice of 1 lemon
  
• 3/4 cup stewed, pureed apples
  
• 3/4 cup sherry
  
• 1/2 cup heavy cream
  
• 3/4 cup white sugar
  
• 4 eggs
  
• 1/2 recipe for pie crust
  
• 2 teaspoon grated nutmeg (or to taste)
  

Directions

• Melt butter and set aside to cool.
  
• Squeeze lemon and remove seeds.
  
• Add lemon to stewed apples, sherry, cream, and sugar and mix well.
  
• Add melted butter to mixture, blending well.
  
• Beat eggs and add to mixture.
  
• Prepare pastry and line deep, 8-inch pie plate.
  
• Season with grated nutmeg and spoon mixture into prepared pie plate.
  
• Bake 15 minutes at 400°F. Reduce heat to 350°F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.
  

For those of you interested in the historical cooking version: 


Original Recipe
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.


Hearth Method
1. Using a redware bowl over hot coals, melt the butter and set aside to cool.
2. Follow Steps 2-7 in the Modern Method recipe.
3. Bake 1 hour in hot bake-oven, or preheated Dutch oven, with coals on lid and below.

Indian Pudding is actually a version of Hasty Pudding that was created here in New England. The English wanted their Hasty Pudding but had to make alterations because of the lack of ingredients in the new world so they improvised.  They changed to cornmeal and maple syrup but this made the cooking process anything but hasty so the pudding was renamed for it's gifted component of cornmeal.

There are several methods of making Indian Pudding ranging from using left over corn bread but I am sticking with the traditional version of cornmeal.

Ingredients

• 2 cups milk
  
• 2 cups light cream
  
• 3 tablespoons stone ground yellow cornmeal
  
• ½ cup brown sugar
  
• ½ cup maple syrup
  
• 1 tablespoon butter
  
• 1 teaspoon cinnamon
  
• 1 teaspoon ginger
  
• ½ teaspoon salt
  
• 1/8 teaspoon nutmeg
  
• Pinch ground cloves
  
• 1/8 teaspoon baking soda
  
• 2 eggs, beaten
  

Directions
In a heavy pan scald milk and cream.  Gradually 
sprinkle with yellow cornmeal and bring to a boil, 
stirring briskly.  Stir in sugar, maple syrup, butter 
and all the other dry ingredients.  Let the mixture 
cool slightly.  

In a small bowl beat the eggs with the milk/cream 
mixture.  Pour the batter into a buttered 1 ½ quart 
baking dish and bake in a moderately slow oven 
(325 degrees F) for 2 hours.  

Serve hot or warm with whipped cream or ice cream 
if desired.

Ingredients

• 2 or 3 Split Chicken Breasts or a Package of Boneless Breasts
• 1 Box of Stove Top Stuffing Mix (or other pre-seasoned stuffing mix)
• 1 Large Can whole cranberry sauce
• 2 Tbsp Honey

Directions

• Preheat oven to 375 degrees
• In a 9 X 12 baking dish, spread cooked stuffing mix.
• Arrange chicken on top of stuffing
• Mix cranberry sauce and honey together, spread over chicken and stoving
• Bake for about 35 to 40 minutes or until chicken is done.

Ingredients

• 1 Cup Sugar
• 1/2 Cup Crisco
• 1/2 Cup Molasses
• 1/2 Cup Milk
• 3 Cups Sifted Flour
• 1 Tsp Cinnamon
• 1 Tsp Baking Soda
• 1/2 Tsp Nutmeg
• 1/2 Tsp Salt
• 1/4 Tsp Ground Cloves
• 1 Cup Raisins, soaked to soften
• 1 Egg, room temperature

Directions

• Cream sugar and shortening until light and fluffy
• Add molasses and milk.
• In a separate bowl, mix flour, spices and salt together with a whisk.
• Add flour mixture to shortening mixture
• Add egg and raisins.
• Spread on parchment lined cookie sheet
• Bake 20 minutes at 375 degrees
• Cut into squares and serve

Optional

• Mix milk and powdered sugar then drizzle over the tops of the hermits.
• Let bars sit until the glaze has dried and become hard.

New England Clam Chowdah
"Rules for Clam Chowdah Eating: 
1. Clam Chowdah does -not- have tomatoes in it. 
2. If your spoon doesn't stand up in the middle of the bowl without assistance, your clam chowdah is weak. 
3. While eating New England Clam Chowdah, the letter R does not exist in your alphabet until the bowl is empty."
Prep Time:
20 Min
Cook Time:
30 Min
Servings:
8
Submitted by:
Jacqui



Ingredients

• 6 strips of thick cut bacon, diced
• 1 stick of butter
• 2 large onions, chopped
• 1 fresh bay leaf
• 2 sprigs fresh thyme
• 4 medium boiling potatoes, pealed and cubed small
• 1 teaspoon white pepper

• 1 Chilled 51 ounce can of minced clams in juice (we use the gigantic can of Snow's Clams from B.J.'s)
• 1 teaspoon Worcestershire
• 1/2 cup flour
• 3 cups of half-and-half
• 1 cup of whole milk (more or less depending on thickness of chowdah)
• 1/2 cup Creme Fraiche (homemade is best)
• Salt and black pepper to taste

Directions

1. In a large stainless steel pot over medium heat, cook bacon until crisp. Remove bacon from pot but leave the rendered fat in the pot.
2. Add butter and onions. Sweat unions until they start to become translucent. Add flour to the pot to create a roux but keep heat on low to make sure you don't brown the flour; you just want to cook out the raw flour taste.
3. Separate clams from clam juice and set clams aside. Add chilled clam juice to roux by whisking it in quickly until the roux is blended smoothly into the clam juice. Add potatoes, creme fraiche, worcestershire, bay leaf, sprigs of thyme and white pepper. Let simmer for 15 minutes or until potatoes are cooked through and soft.
4. Add half and half, milk, clams and bacon and bring back up to a boil. Shut off, remove bay leaf and sprigs of thyme.
5. Salt and pepper to taste. Serve hot with oyster crackers while watching a New England sporting event.

Notes
If you are not a clam person, try this recipe and replace the clams with a firm white fish like haddock or cod. You'll have to substitute fish bullion and water for the clam juice. You can also make a great corn chowdah by using fresh corn cut off the cob and adding extra milk.