Vermicelli Pudding

Name: Vermicelli Pudding
Ingredients: Boil I pint of milk; a breakfastcupful of crushed vermicelli; Stir in 3 beaten eggs.

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

723Calories

30 gProtein

94 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories723 kcal

Protein30 g

Carbohydrates94 g

Fiber3.5 g

Sugars26 g

Total Fat25 g

Saturated Fat11 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol135 mg

Sodium755 mg

Potassium904 mg

Calcium739 mg

Iron4.6 mg

Magnesium86 mg

Phosphorus651 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A250 mcg

Vitamin E0.6 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B122.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.8 mg

Folate158 mcg

Choline213 mg

Caffeine0 mg

Water481 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 79. The excerpt below is the record exactly as published.

VERMICELLI PUDDING. Boil I pint of milk and pour over a breakfastcupful of cru.shed vermicelli. Steep for 12 minutes closely covered. Stir in 3 beaten eggs.

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