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Dessert

Quince Pudding

A baked dessert made with grated quince, cream, sugar, eggs, wine, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Quince Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pare and grate the quinces.

Make the mixture

  1. Mix the quince pulp with the cream and white sugar.

  2. Beat the egg yolks and 2 egg whites, then stir them into the mixture along with the wine.

  3. Stir the mixture well and pour it into a buttered tin.

Bake and finish

  1. Bake at 350°F (175°C) for 45 minutes.

  2. Sprinkle sugar over the pudding when it is cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Quince + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together63 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quinces
Provide the main fruit flavour and a soft, moist body to the pudding.
Cream
Adds richness and fat, giving the pudding a smooth, tender texture.
Egg yolks
Enrich the custard and help it set into a soft, tender structure when baked.
Egg whites
Add lift and structure, helping the pudding set lightly.
White sugar
Sweetens the pudding and helps it brown slightly in the oven.

The step that matters

Bake at 350°F (175°C) for 45 minutes. Eggs set as they heat, so baking too long or too hot can make the pudding curdled, dry, or rubbery. Check that the centre is just firm before removing it.

Swap the quince

How well each one fits the dish's main ingredients (cream, sugar, egg, wine, butter):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Quincethe original

Fit is the average pairing score against cream, sugar, egg, wine, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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