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Quince Custard

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. When you have quince preserves by you this is a quickly prepared dish.
  2. Make a good custard with a pint of rich milk, four eggs and a little essence of almonds and two ounces of powdered sugar.
  3. Put your quince preserve at the bottom of a fireproof circular dish and fill up with custard.
  4. Put it to bake for half or hour or till set.
  5. When set add some more quince (heated) on the top with some chopped almonds and serve hot.
  6. The same dish can be done with apples, which should be stewed, flavored with the rind of a half lemon, and passed through a sieve.
  7. Apple puree is put on the top in the same way, and it is decorated with some thin lemon peel cut into stars.
  8. [Chef reconnaissant.]