To make a Quince, Apricot, or White Pear Plumb-Pudding

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Scald your Quinces very tender, pare them very thin, scrape off the Soft, mix it with Sugar very sweet, put in a little Ginger, and a little Cinnamon. To a Pint of Cream, you must put three or four Yolks of Eggs, stir it into your Quince, till it is of a good Thickness. It must be pretty thick; so you may do Apricocks, or white Pear-Plumbs. Butter your Dish, and pour it in, and bake it.