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Quince Custard

Pare the quinces, and simmer them gently till they are tender in as much water as will barely cover them. Pour off the juice, and strain it through a jelly-bag. Boil a pint of it with five ounces of loaf sugar, and mix it very gradually whilst hot with the yolks of ten well-beaten eggs. Pour the custard into a heated jug, put this into a saucepan of hot water, and stir over the fire until the custard begins to thicken. Pour it into glasses, and it is ready for serving. Sufficient for a pint and a half of custard.