Vermicelli Pudding

Ingredients

• Put a pint of milk into a stewpan
• add two ounces of vermicelli
• pare the rind of half a lemon
• a small piece of cinnamon
• Whisk up three eggs
• an ounce of butter
• a wine glassful of brandy
• sugar enough to sweeten it
• Take out the spice-bag

Method

1. 1

   Put milk in a stewpan and boil.

2. 2

   Add vermicelli, lemon rind, and cinnamon in a spice bag.

3. 3

   Simmer until vermicelli absorbs half the milk.

4. 4

   Whisk eggs and add with nutmeg, butter, brandy, and sugar.

5. 5

   Remove spice bag.

6. 6

   Boil in a mould or bake in a dish.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 27. The excerpt below is the record exactly as published.

VERMICELLI PUDDING. Put a pint of milk into a stewpan ,and let it boil. 54 CONFECTIONARY then add two ounces of vermicelli; pare the rind of half a lemon very thin, and tie it up in a piece of clean cloth, with a small piece of cinnamon, and put them into the milk; let all simmer or boil gently over a slow tire, until the vermicelli has soaked up at least half the milk. Whisk up three eggs to a froth, and add them, with a little nutmeg grated, and an ounce of butter, a wine glassful of brandy, and sugar enough to sweeten it. Take out the spice-bag

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