Qviince Pudding.— Take six or eight
large ripe quinces✪ Quince Pie. 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. Line a
pie-dish with good puff paste, pour in the
prepared quince, and hake in a moderate oven.
Sift white sugar thickly over the pudding
before sending it to table. Time to bake, about
an hour. Probable cost, 2s. 6d. Sufficient for
live or six persons.
Quince Snow (for Dessert). — Take some
fine fresh quinces, and boil them till tender.
Peel, cut them into slices, and mash them.
Weigh out an equal quantity of sugar. To
every pound of quinces, take the whites of
three eggs beat up✪ Quince Snow (for Dessert), and add them one after
the other, turning always the same way. After
each addition, add also a spoonful of sugar.
Continue beating till the whole is white and
frothy : the longer it is beaten the better the
snow will be. Spread it upon wafer-paper in
any shapes you please, and let the snow dry in
the sun.
Quince Tart.— Put one pound of sugar
into a brass pan, pour over it a pint of water,
and boil the sugar to a sjTup. Slice a pound
of quinces into it, and let all boil till it becomes
a marmalade, stirring all the time. Next take
six ounces of chopped almonds, two ounces of
citron, the peel of two lemons cut very thin, or
grated together with the juice of the lemons✪ Quince Tart.
Let all boil up ; cover a baking-plate with
wafer-paper, pour it over, and make it smooth.
"When the tart is baked, beat up the juice of
two lemons ^vith pounded sugar till it is white
like ice ; cover the tart with it, and let it dry
in a cool ovi^n.
Quince Wine. — This is made by mixing
one quart of the juice of quinces with one pound
of sugar, and then suffering the liquid to
ferment. By adding to the same quantity one
pint of the best French brandy and four ounces
of sugar✪ Quince Wine, a celebrated liqueur is prepared on the
Continent, which used to be greatly prized as a
cordial and stomachic when taken in small
quantities — say two or three spoonfuls at a
time.
Quince Wine (another way). — Take
twelve quinces, cut them in slices, and boil
for a quarter of an hour in a gallon of water.
Then add two pounds of lump sugar; fei-ment,
and add one gallon of lemon- wine, and one part
of spirit.
Quinces, Brandied.— Weigh some ripe
quinces, and allow three-quarters of a pound
of loaf sugar to each pound of fruit. Wash
the quinces, put them, without paring them,
into a preserving-pan, with as much water as
will barely cover them, and let them simmer
gentlj' until they are so soft that a pin can be
easily stuck into them ; di-ain them, and put
them aside. Boil the sugar with as much water
as will moisten it, and when bubbles form
in it put in the quinces ; let them boil up once,
and put them aside until the next day. Pour
the syrup from them, and put them into wide-
mouthed bottles. Boil the syrup until it is
thick and clear, let it get cold, and mix with it
an equal quantity of brandy✪ Quinces, Brandied. Pour this liquor
over the fruit, tie bladders over the mouths of
the bottles, and store in a cool dry place.
Page 1425 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Quince 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. Line a pie-dish with good puff paste, pour in the prepared quince, and hake in a moderate oven. Sift white sugar thickly over the pudding before sending it to table. Time to bake, about an hour. Probable cost, 2s. 6d. Sufficient for live or six persons.
Quince Snow (for Dessert). — Take some fine fresh quinces, and boil them till tender. Peel, cut them into slices, and mash them. Weigh out an equal quantity of sugar. To every pound of quinces, take the whites of three eggs beat up, and add them one after the other, turning always the same way. After each addition, add also a spoonful of sugar. Continue beating till the whole is white and frothy : the longer it is beaten the better the snow will be. Spread it upon wafer-paper in any shapes you please, and let the snow dry in the sun.
Quince Tart.— Put one pound of sugar into a brass pan, pour over it a pint of water, and boil the sugar to a syrup. Slice a pound of quinces into it, and let all boil till it becomes a marmalade, stirring all the time. Next take six ounces of chopped almonds, two ounces of citron, the peel of two lemons cut very thin, or grated together with the juice of the lemons. Let all boil up ; cover a baking-plate with wafer-paper, pour it over, and make it smooth. "When the tart is baked, beat up the juice of two lemons ^vith pounded sugar till it is white like ice ; cover the tart with it, and let it dry in a cool oven.
Quince Wine. — This is made by mixing one quart of the juice of quinces with one pound of sugar, and then suffering the liquid to ferment. By adding to the same quantity one pint of the best French brandy and four ounces of sugar, a celebrated liqueur is prepared on the Continent, which used to be greatly prized as a cordial and stomachic when taken in small quantities — say two or three spoonfuls at a time.
Quince Wine (another way). — Take twelve quinces, cut them in slices, and boil for a quarter of an hour in a gallon of water. Then add two pounds of lump sugar; ferment, and add one gallon of lemon- wine, and one part of spirit.
Quinces, Brandied.— Weigh some ripe quinces, and allow three-quarters of a pound of loaf sugar to each pound of fruit. Wash the quinces, put them, without paring them, into a preserving-pan, with as much water as will barely cover them, and let them simmer gentlj' until they are so soft that a pin can be easily stuck into them ; di-ain them, and put them aside. Boil the sugar with as much water as will moisten it, and when bubbles form in it put in the quinces ; let them boil up once, and put them aside until the next day. Pour
the syrup from them, and put them into widemouthed bottles. Boil the syrup until it is thick and clear, let it get cold, and mix with it an equal quantity of brandy. Pour this liquor over the fruit, tie bladders over the mouths of the bottles, and store in a cool dry place.
Records on this page
Quince PieQuince PuddingQuince Snow (for Dessert)Quince TartQuince WineQuinces, Brandied