Vermicelli Pudding

Ingredients

• a pint and a quarter of milk
• four ounces of vermicelli
• a lump of butter
• two eggs
• a tea-spoonful of brandy
• a little cream

Method

1. 1

   Flavour boiling milk with lemon or vanilla, add vermicelli while stirring.

2. 2

   Boil gently until thick.

3. 3

   Sweeten, stir in butter, and add beaten eggs.

4. 4

   Bake in a buttered dish until brown.

5. 5

   Optionally add brandy and cream.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 221. The excerpt below is the record exactly as published.

Vermicelli Pudding. — Flavour a pint and a quarter of milk with lemon, cinna¬ mon, or vanilla, and drop into it when boiling four ounces of vermi¬ celli ; crush it slightly with one hand whilst sprinkling it in, and stir it to keep it from gathering in lumps or burning. Let it boil gently, stirring it frequently, till it is tender and very thick. Pour it into a bowl, sweeten it to taste, stir a lump of butter into it, and when it is cool add two eggs, lightly beaten. Turn it into a buttered pie-dish, and bake it in a moderately-heated oven till it is brown on the top. A tea-spoonful of brandy and a little cream

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