Quince Iced Pudding

Name: Quince Iced Pudding
Ingredients: Three eggs beaten very light; a cup and a half of sugar; Two cups of sifted pastry flour; a teaspoon of cream-tartar; a half teaspoon of soda; half a cup of cold water; a generous quart of cream; a cup of sugar; a pint of soft custard; a tablespoon of vanilla extract; a large tumbler of quince jelly

From Home dissertations, 1891

Serve just before it is to be served.

Presented as published in 1891. 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

Nutrition per serving

6888Calories

88 gProtein

795 gCarbs

379 gFat

Full nutrition (34 nutrients)

Calories6888 kcal

Protein88 g

Carbohydrates795 g

Fiber0 g

Sugars566 g

Total Fat379 g

Saturated Fat208 g

Monounsaturated Fat82 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol1997 mg

Sodium764 mg

Potassium2336 mg

Calcium1314 mg

Iron7 mg

Magnesium196 mg

Phosphorus1725 mg

Zinc9 mg

Copper0.7 mg

Manganese1.7 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A516 mcg

Vitamin E2.8 mg

Vitamin K24 mcg

Vitamin B61 mg

Vitamin B123.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)3.8 mg

Folate127 mcg

Choline441 mg

Caffeine0 mg

Water1259 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 143. The excerpt below is the record exactly as published.

QUINCE ICED PUDDING. Three eggs beaten very light, add a cup and a half of sugar, and continue beating until the mixture is foamy. Two cups of sifted pastry flour put into a teaspoon of cream- tartar, and a half teaspoon of soda with half a cup of cold water stirred into the beaten egg and sugar, and the flour sifted into the same bowl. A double oval mould, tapering, should be used, about four inches high, and the measurement at the top where it opens, six inches by eight. The space between the outer and inner walls is about an inch and a half. When the mould has been buttered the cake mixture should be turned into it, and baked slowly twenty minutes. Allow it. to stand in the mould until nearly cold, and then turn out on a flat dish. Into the whites of two eggs beat a cup of pow- dered sugar, seasoned with half a teaspoon of vanilla extract. The cake should be iced with this and set away. In the meantime a generous quart of cream, a cup of sugar, a pint of soft custard and a tablespoon of vanilla extract and combine and freeze like ice £ream. A large tumbler of quince jelly

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Cook this with the app: pantry check, scaling, and the assistant.