Quince Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake: about an hour.
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 1425. The excerpt below is the record exactly as published.
iince Pudding.— Take six or eight large ripe quinces. Pare, core, and quarter them, and jiut them into a saucepan, with as much boiling water as will cover them, and let them simmer gently until soft. Press them through a sieve, sweeten the pulp, and flavour with lemon, cinnamon, or ginger. When it is cool, stir into it a pint of thick cream and the well -beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.