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Abigail Wellington Townsend cookbook, circa 1840
Page 34
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Quince pudding 3 large quinces parboil them 7 eggs 3/4 lb butter a little milk squeeze in an orange a little rose water, the quinces must be cold & rubed very fine a puff paste in the bottom of your pan.
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Quince pudding 3 large quinces parboil them 7 eggs 3/4 lb butter a little milk squeeze in an orange a little rose water, the quinces must be cold & rubed very fine a puff paste in the bottom of your pan.
Szathmary Culinary Manuscripts and Cookbooks
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