Cookbook:Quince Pudding

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Quince pudding recipe from the 1881 Household Cyclopedia:

Scald the quinces tender, pare them thin, scrape off the pulp, mix with sugar very sweet, and add a little ginger and cinnamon. To a pint of cream put three or four yolks of eggs, and stir it into the quinces till they are of a good thickness. Butter the dish, pour it in, and bake it.

And, translated into English:

  1. Scald quinces until tender.
  2. Skin them and scrape the pulp into a mixing bowl.
  3. Blend the pulp with sugar until very sweet.
  4. Add ginger and cinnamon to taste.
  5. Mix 3-4 egg yolks into a pint of cream.
  6. Stir this into the quince pulp until thick.
  7. Butter a pudding-pan.
  8. Pour in the quince-cream mixture.
  9. Bake until firm but still slightly wobbly in the centre. Remove from oven and leave till set.

This page incorporates text from the public domain 1881 Household Cyclopedia.