Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Quinces
- Sugar
- Ground ginger
- Ground cinnamon
- 1 pint cream
- 3–4 ea . egg yolks
Directions
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.
Combine the cream and eggs. Stir this into the quince pulp until thick.
Butter a pudding-pan or other baking dish . Pour in the quince-cream mixture.
Bake until firm but still slightly wobbly in the centre. Remove from oven and leave till set.