Difference between revisions of "Quince pudding"
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'''Quince pudding''' recipe from the 1881 ''Household Cyclopedia'': | '''Quince pudding''' recipe from the 1881 ''Household Cyclopedia'': | ||
| − | Scald the [[ | + | Scald the [[quince|quince]]s tender, pare them thin, scrape off the pulp, mix with [[sugar|sugar]] very sweet, and add a little [[ginger|ginger]] and [[cinnamon|cinnamon]]. To a pint of [[cream|cream]] put three or four yolks of [[egg|egg]]s, and stir it into the quinces till they are of a good thickness. [[Butter|Butter]] the dish, pour it in, and bake it. |
And, translated into English: | And, translated into English: | ||
Latest revision as of 14:37, 10 May 2012
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Quince pudding recipe from the 1881 Household Cyclopedia:
Scald the quinces tender, pare them thin, scrape off the pulp, mix with sugar very sweet, and add a little ginger and cinnamon. To a pint of cream put three or four yolks of eggs, and stir it into the quinces till they are of a good thickness. Butter the dish, pour it in, and bake it.
And, translated into English:
- Scald quinces until tender.
- Skin them and scrape the pulp into a mixing bowl.
- Blend the pulp with sugar until very sweet.
- Add ginger and cinnamon to taste.
- Mix 3-4 egg yolks into a pint of cream.
- Stir this into the quince pulp until thick.
- Butter a pudding-pan.
- Pour in the quince-cream mixture.
- Bake until firm but still slightly wobbly in the centre. Remove from oven and leave till set.
This page incorporates text from the public domain 1881 Household Cyclopedia.
