Pudding (Quince)

Instructions

1. Boil seven large quinces until very tender, then pare and core them.
2. Beat them to a pulp, adding the sugar.
3. Beat up 4 eggs and stir them gradually into 1 pint of cream, then mix with the pulp.
4. Flavour with powdered cinnamon or ginger.
5. Put into a buttered dish with puff paste round it, and bake for three-quarters of an hour.
6. Serve with sugar.