Quince or Apple Custards
From Modern cookery, in all its branches, 1884
Serves 2
For quince custards, omit lemon juice.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 423. The excerpt below is the record exactly as published.
QUINCE OR APPLE CUSTARDS. Add to a pint of apple-juice prepared as for jelly, a tablespoonful of strained lemon-juice, and from four to six ounces of sugar accord- ing to the acidity of the fruit ; stir these boiling, quickly, and in small portions, to eight well-beaten eggs
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