Vermicelli Pudding

Ingredients

• the vermicelli
• boiling water, when it should be removed and boiled, till quite tender, in some milk
• two or more eggs can now be added
• the pudding, of course, should be sweetened with sugar
• flavoured with almost any kind of essence, such as essence of vanilla

Method

1. 1

   Wash the vermicelli clean, then place it in boiling water.

2. 2

   After it is tender, boil it in milk.

3. 3

   Sweeten with sugar and add essence.

4. 4

   If rich pudding is desired, add beaten yolks of eggs mixed with hot milk.

5. 5

   Bake in a pie-dish or steam in a basin for a couple of hours.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 233. The excerpt below is the record exactly as published.

boiling water, when it should be re- moved and boiled, till quite tender, in some milk. The pudding, of course, should be sweetened with sugar, and can be flavoured with almost any kind of essence, such as essence of vanilla, or it can be flavoured by rubbing lumps of sugar on the outside of a fresh lemon. If the pudding is wished very rich, two or more eggs can now be added, or if it is intended for an invalid the yolks only of the eggs need be added. After the yolks have been thoroughly well beaten-up in a little hot milk the whole should be put into the pudding and well mixed up. The pudding can be baked in the oven in a pie-dish, or if it is wished boiled, it can be placed in a basin tied over with a cloth, and steamed for a couple of hours. In either case, owing to the presence of eggs, the pud- ding will set, and can be turned out on to a dish. In the case of the pudding being boiled in a basin, the basin can be first buttered, and the outside of the pudding ornamented with a few stars cut out of preserved cherries or green angelica, similar to that of cabiiiet pud- ding. When, however, the pudding is turned out, the stars are apt to slip, and will often require to be put back. In the case of using a pie-dish the pudding can be turned out and the top orna- mented with some small heaps of apricot and raspberry jams placed alternately. J am can also be placed round the base. When vermicelli pudding

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