Quince Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Pudding Base

quinces ↝ Quinces, raw [Fruits and Fruit Juices]
sugar very sweet ↝ Sugar, NFS [Sugars and honey]
a little ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
three or four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For Baking Dish

Butter your dish ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Scald your quinces very tender, pare them very thin, scrape off the soft.
Mix the scraped quince with sugar very sweet, put in a little ginger and a little cinnamon.
To a pint of cream, you must put three or four yolks of eggs.
Stir the cream and egg mixture into your quinces until they are of a good thickness.
The mixture must be pretty thick.
Butter your dish, pour the mixture in and bake it.

Original Text

SCALD your quinces very tender, pare them very thin, scrape off the soft; mix it with sugar very sweet, put in a little ginger and a little cinnamon. To a pint of cream, you must put three or four yolks of eggs, and stir it into your quinces till they are of a good thickness. It must be pretty thick. So you may do apricots, or white pear-plumbs. Butter your dish, pour it in and bake it.

Notes

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