Vermicelli Porridge

Ingredients

• 1 qt. milk
• 3 ozs. vermicelli
• Salt
• Sugar
• 1 egg.

Method

1. 1

   Bring the milk to a boil, add the vermicelli, stirring until mixed.

2. 2

   Cook for 30 minutes with frequent stirring, add salt, and serve on hot plates with sugar.

3. 3

   An egg can be added for greater delicacy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 101. The excerpt below is the record exactly as published.

sugar ; cover the mould with buttered paper and steam it in boiling water for about three-quarters of an hour ; turn it out carefully ; serve hot with custard. 615— PUDDING A LA PAEI8IENNE. 1 oz. butter 1 oz. flour 2 ozs. sugar If gills milk 3 eggs Essence of vanilla 4 ozs. assorted fruits Yolks of 2 eggs 2 tablespoonfuls sherry. Mode. — Dissolve the butter in a stewpan ; mix in one ounce of the sugar, flour, and one gill milk ; stir over the fire until boiling ; cover with the lid and let it stand on a warm part of the stove for five minutes, then remove it to the table and stir in lightly and thoroughly the yolks and whites of three eggs (the whites must be beaten separately) ; now add the essence and the assorted fruits cut into small pieces ; put the pudding into a buttered plain mould, covered with a greased paper, and steam for three- quarters of an hour. Serve with sauce made as follows : — Sauce — The yolks of the two eggs put in a stewpan with the sugar, the three-quarters of a gill of milk and the sherry ; whisk over the &:e till thick and frothy. Pastry, Pies and Puddings. 6 1 6— YEEMICELLI POEEIDQE. 1 qt. milk 3 ozs. vermicelli Salt Sugar 1 egg.

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