Quince Custard
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 108. The excerpt below is the record exactly as published.
Quince Custard. — Pare the quinces, and simmer them gently till they are tender, in as much water as will bare- ly cover them. Pour off the juice and strain it through a jelly-bag. Boil a pint of it with 5 ozs. of loaf sugar, and mix it very gradually while hot with the yolks of ten well -beaten egg
Cook this with the app: pantry check, scaling, and the assistant.