Having come into a quantity of quinces last autumn, I started scouting for mid-19th century receipts for them. I'm posting them here in case the situation ever repeats itself.
Mrs. Putnam's Receipt Book (1860) has quince pudding, also preserved whole, as jelly, or marmalade.
Eliza Acton's Modern Cookery (1860) include the preserves, as well as quince custards, quince juice, quince blancmange, and quince paste.
Elizabeth Lea's Domestic Cookery (1859) has quince jelly, marmalade, pudding, and cordial, as well as a sore throat remedy using quince seeds.
Mackenzie's Five Thousand Receipts (1839) include quince wine, quince pudding, and quince marmalade
The New England Economical Housekeeper and Family Receipt Book (1845) includes quince pudding and preserved quinces.
The Southern Gardener and Receipt-Book (1860) also has quince blancmange, quince jelly and quince preserves.
The United States Practical Receipt Book (1844) gives receipts for quince jelly and quince wine.
The Royal Parisian Pastrycook (1832) mentions quince tartlets, as well as calling for quince marmelade or preserves in various custards, canapes, savoy cakes, etc.
Quince marmalade is named often for coloring or flavoring other dishes, though I think quince jelly to flavor iceland moss is my favorite so far. There's also wafers made with preserved quince juice. Beeton suggests using quince to flavor apple pie.
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