Noodle Cake

Ingredients

• parboil one pound of vermicelli
• simmer with two quarts of milk till well thickened
• Mix into it eight ounces of sugar
• six ounces of butter
• four ounces of currants
• four ounces of sultanas
• the grated rind of one lemon
• a little mace
• a pinch of salt
• and twelve yolks of eggs

Method

1. 1

   Beat eight whites to a firm froth and draw in lightly.

2. 2

   Take a square cake pan, butter and sprinkle with bread crumbs, and fill with the mixture about 1.5 inch of thickness; bake to a nice color.

3. 3

   Serve, cut in squares, with a hot fruit sauce, or a compote of fruit.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 69. The excerpt below is the record exactly as published.

NOODLE CAKE. VERMICELLI CAKE. Prepare the paste same as for the pudding No. 528. Or, parboil one pound of vermicelli; simmer with two quarts of milk till well thickened. Mix into it eight ounces of sugar, six ounces of butter, four ounces of currants, four ounces of sultanas, the grated rind of one lemon, a little mace, a pinch of salt, and twelve yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.