Quince Pudding

This quince pudding recipe originates from the 1881 Household Cyclopedia.

Ingredients

  • Quinces
  • Sugar
  • Ground ginger
  • Ground cinnamon
  • 1 pint cream
  • 3–4 ea. egg yolks

Procedure

  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. Add ginger and cinnamon to taste.
  4. Combine the cream and eggs. Stir this into the quince pulp until thick.
  5. Butter a pudding-pan or other baking dish. Pour in the quince-cream mixture.
  6. Bake until firm but still slightly wobbly in the centre. Remove from oven and leave till set.

References

  • This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.