Vermicelli, Portuguese

Ingredients

• three ounces of vermicelli
• a pint of milk
• an inch of stick vanilla
• four well-beaten eggs
• a small wine-glassful of thick cream
• another of brandy

Method

1. 1

   Soak the vermicelli, simmer with milk and flavoring for an hour, then stir in eggs and heat until nearly boiling.

2. 2

   Add cream and brandy before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2213. The excerpt below is the record exactly as published.

Vermicelli, Portuguese.— Break lightly three oimces of vermicelli. Soak it in water for an hour, draia it, and put it into a saucepan with a pint of milk and an inch of stick vanilla, or a little lemon-rind. Let it simmer gently for an hour and a quarter. Take out the fiavouring ingredient, stir into it three additional table- spoonfuls of milk, and sweeten to taste. Simmer twenty minutes longer. Let it cool a little, then stir into it four well-beaten eggs. Beat it over the fire till it is on the point of boiling, draw it back, and add a small wine-glassful of thick cream and another of brandy. When wanted, put it into a glass dish, and keep it in a cool place till it is to be served. A few minutes before it is wanted, crush three macaroons to powder, and sprinkle the dust thus obtained over the vermicelli. Time, ioux hours. Probable cost, Is. 4d, exclusive of the brandy. Sufficient for five or six persons. Vermicelli Pudding (a German recipe). — Take a pint of milk, and boil it with six ounces of butter; throw in at the moment of boiling three ounces of vermicelli

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