Pudding, Quince
Source of Recipe
Old cookbook
Pare six quince and cut into quarters. Stew them in a little water with lemon peel, cover and cook until soft.
Mash them and mix with sugar to taste. Season with a little nutmeg or mace, or both if desired. Beat four eggs and add one pint cream. Add this to the quince and bake in a paste.
The paste; Sift a pound of flour (4 cups). Have 1/2 pound butter (1 cup) and a quarter pound lard (just under a half cup). Save out 1/4 of the flour for rolling. Cut the lard into the remaining flour and mix it with water. (as for pie crust). Roll it out and flake in half the butter. Dust over with some flour, fold and roll out again. and add rest of butter, dust and roll again. Fold again and roll out with no butter this time.
This makes crust for 5-6 puddings, or some can be used for dessert dumplings.
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