quince pudding

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:

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

Quince Pudding

See also