Quince Custard
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a pint and a half of custard.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1422. 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 barely cover them. Pour oft' the juice, and strain it through a jelly -bag. Boil a pint of it with five oiinces of loaf sugar, and mix it very gradually whilst hot with the yolks of ten well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.