Quince Iced Pudding

Ingredients

• three eggs
• one cupful and a half of powdered sugar
• two cupfuls of sifted pastry flour
• one teaspoonful of cream of tartar
• half a teaspoonful of soda
• half a cupful of cold water
• the whites of two eggs
• one cupful and a half of powdered sugar
• half a teaspoonful of vanilla extract
• one generous quart of cream
• one cupful of sugar
• one tablespoonful of vanilla
• one pint of soft custard

Method

1. 1

   Beat eggs very light, add powdered sugar and beat until foamy.

2. 2

   Sift flour with cream of tartar and soda, stir in cold water.

3. 3

   Pour mixture into a buttered oval mould and bake slowly for 45 minutes.

4. 4

   Let cool in the mould, then turn onto a flat dish.

5. 5

   Beat egg whites, gradually add powdered sugar and vanilla.

6. 6

   Ice the cake and let dry.

7. 7

   Make cream with cream, sugar, vanilla, and soft custard.

8. 8

   Freeze and pack in the center of the cake with quince jelly.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 135. The excerpt below is the record exactly as published.

Quince Iced Pudding. Beat three eggs very light ; then add one cupful and a half of powdered sugar, and beat until foamy. Put two cup- fuls of sifted pastry flour in the sieve, and add one teaspoon- ful of cream of tarter and half a teaspoonful of soda. Stir half a cupful of cold water into the beaten eggs and sugar; then sift the flour on this. Mix quickly and thoroughly. * Have a tin mould similar to the border moulds shown in the chapter on Kitchen Furnishing, but of oval shape, higher and plain. It should be about four inches high, and six wide and eight long, top measurement — the mould tapering. The space between the outer and inner walls should be an inch and a half. Butter this mould and pour the cake mixture into it. Bake slowly for forty-five minutes. Let it stand in the mould until nearly cold. Turn on a flat dish. Put the whites of two eggs in a bowl, gradually beat into them one cupful and a half of powdered PIES AND PUDDINGS. 277 sugar, and season with half a teaspoonful of vanilla extract. Ice the cake with this, and set away to dry. In the mean- time, make a cream with one generous quart of cream, one cupful of sugar, one table -spoonful of vanilla and one pint of soft custard

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