Vermicelli Pudding

Name: Vermicelli Pudding
Ingredients: 4 ounces of vermicelli; a pint of milk; a stick or two of cinnamon; 0.5 pint of cream; 0.5 pound of butter; 0.5 pound sugar; the yolks of 4 eggs

From English and French cookery, 1890

Presented as published in 1890. 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

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 73. The excerpt below is the record exactly as published.

Vermicelli Pudding. — Take 4 ounces of vermicelli, and boil in a pint of milk till soft, with a stick or two of cinnamon. Then put in 4 pint of cream or condensed milk, J pound of butter, J pound sugar, and the yolks of 4 eggs

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