Vermicelli Pudding

Ingredients

• 4 ounces vermicelli
• 4 eggs
• 1 quart scalded milk
• 1 teaspoon vanilla
• 1 cup powdered sugar
• l/i teaspoon salt

Method

1. 1

   Make as for tapioca pudding, substituting 4 ounces of vermicelli for tapioca.

2. 2

   Serve with brandy sauce.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 33. The excerpt below is the record exactly as published.

1 cup powdered sugar 1 cup almonds, grated Grated rind of 1 lemon 2 tablespoons cracker crumbs 4 egg whites Beat egg yolks to a cream with sugar, lemon rind and juice, grated almonds and cracker crumbs. Beat egg whites until stiff but not dry, and fold in. Bake in a moderate oven (350°F.). Serve cold with lemon sauce. 1 cup of boiled rice may be used instead of almond meal, if desired. BLACK PUDDING (Budino Nero) il/2 cups light brown sugar % teaspoon salt \l/i cups blanched almonds, 6 egg whites chopped Put sugar into a saucepan and as soon as it begins to color, stir in almonds and salt. Turn into slightly buttered dish to cool; then pound to a powder and put through a sieve. Beat egg whites until stiff but not dry, fold in powdered almonds, and place mixture in a buttered mold. Cover, put on a trivet in a pan of boiling water and poach gently. Serve cold. 78 THE EUROPEAN COOKBOOK CHOCOLATE PUDDING 3 cups milk i cup honey 2 tablespoons grated lemon peel % teaspoon mace 4 squares unsweetened chocolate 3 ounces bread crumbs Y2 cup blanched almonds, ground Puff paste 2 ounces candied orange peel, chopped fine Scald milk with grated lemon peel, gradually add to grated chocolate and stir until smooth. Cool, mix in almonds, orange peel, honey, spice, and bread crumbs. Cook in double boiler until well thickened. Line a buttered cake tin with a thin puff paste and spread mixture in it. Bake in moderate oven (3500 F.). LITTLE CREAM PUDDINGS 4 egg yolks Powdered macaroons or 54 cup granulated sugar Grated cheese or Y2 teaspoon vanilla Nutmeg or grated lemon 3 cups light cream rind Beat egg yolks with sugar and vanilla and stir in cream. Pour into buttered custard cups. Set in a pan of hot water on top of stove, cover with paper and boil until custards are firm. Remove cups from water and chill. Before serving, sprinkle with powdered macaroons, grated cheese, nutmeg or grated lemon rind. MILK OF ALMOND RICE PUDDING % cup rice 4 drops almond extract 2 cups boiling water 1 cup blanched almonds 1 teaspoon salt 2 tablespoons cream Rind of 14 lemon % cup powdered sugar Wash rice and pour into boiling water with salt, lemon rind and almond extract. Cook in double boiler 12 minutes. Pound almonds with cream in a mortar. Strain through a cheese cloth, rubbing all liquid through. Remove rice from fire, take ITALIAN 79 out lemon rind, stir in powdered sugar and add almond milk. Return to heat and cook 12 minutes longer, stirring frequently. Pour into a hot dish and serve. TAPIOCA PUDDING 4 ounces pearl tapioca 4 eggs 1 quart scalded milk 1 teaspoon vanilla 1 cup powdered sugar l/i teaspoon salt Soak tapioca one hour in cold water to cover, and drain. Add to hot milk and cook 30 minutes in a double boiler. Take from fire, cool, add sugar and stir 1 minute. Beat eggs, add vanilla and salt to them and combine with tapioca, beating 2 minutes longer. Butter and sugar six cup molds, fill with mix- ture and set in baking pan filled to half the height of molds with warm water. Bake 35 minutes in moderately slow oven (325°F.). Serve with sago wine sauce. VERMICELLI PUDDING

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