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Vermicelli Pudding
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 94. The excerpt below is the record exactly as published.
Vermicelli Pudding. Wash an ounce and a half of vermicelli, break it up in short pieces, and put it over the fire in a quart of new milk, add to it a quarter of a pound of butter, and continue to boil for half an hour ; set it off to cool, sweeten to your taste, add a glass of wine, two tablespoonsful of brandy, and some grated nutmeg ; beat seven eggs
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