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Vermicelli Pudding
From Handbook of practical cookery, 1886
Serves 3
The appearance is improved by adding dried cherries in the mould before pouring in the mixture.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
645Calories
20 gProtein
74 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein20 g
Carbohydrates74 g
Fiber1.3 g
Sugars45 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol392 mg
Sodium171 mg
Potassium323 mg
Calcium141 mg
Iron2.3 mg
Magnesium40 mg
Phosphorus335 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.6 mcg
Vitamin C0.6 mg
Vitamin A179 mcg
Vitamin E1.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate55 mcg
Choline307 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 111. The excerpt below is the record exactly as published.
Vermicelli Pudding. — Four ounces of vermicelli, two ounces suet, one gill and a half of milk, one quarter of a pound of sugar, one table-spoonful of marmalade, six eggs, six drops ratifia
Cook this with the app: pantry check, scaling, and the assistant.