vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Vermicelli Pudding
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
583Calories
29 gProtein
78 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein29 g
Carbohydrates78 g
Fiber2.8 g
Sugars14 g
Total Fat16 g
Saturated Fat7.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol308 mg
Sodium204 mg
Potassium667 mg
Calcium360 mg
Iron2.5 mg
Magnesium85 mg
Phosphorus562 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.8 mg
Folate51 mcg
Choline264 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 168. The excerpt below is the record exactly as published.
Vermicelli Pudding. Boil 1 pint of milk and pour it over a breakfastcupful crushed vermicelli. Steep, closely covered, 12 minutes. Stir in 3 beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.