Vermicelli Pudding

Ingredients

• six ounces of vermicelli
• five yolks of eggs
• two whites of eggs
• half a pint of good sweet cream
• about an ounce and a half of Parmesan cheese
• butter

Method

1. 1

   Wash the vermicelli and simmer it in water until tender, then strain.

2. 2

   Beat the eggs with salt, pepper, and cream.

3. 3

   Mince the cold fowl and ham, mix with Parmesan and vermicelli.

4. 4

   Butter a pudding dish, fill it, and steam until done.

5. 5

   Turn out and serve hot with gravy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 230. The excerpt below is the record exactly as published.

Vermicelli Pudding.) Wash six ounces of vermicelli, and simmer it in water till it is tender, but not soft, and strain it. Beat up five yolks and two whites of eggs, stir into them a very little salt and pepper, and half a pint of good sweet cream. Mince, but not too finely, the skinned breast of a cold fowl and rather less of a dressed lean ham. Crate about an ounce and a half of Parmesan cheese over the mince, and mix the whole ingredients well together with the vermicelli. Butter and fill a melon- shaped or other pudding dish, and steam till thoroughly done. Turn the pudding carefully out, and serve it hot, with a strong clear gravy flavoured with onions, parsley, and a little tarragon. Fritata Siciliana. (Pancakes Glazed.) Put into a small stewpan one ounce of dried sifted flour, two ounces of fine sugar, two ounces of sweet macaroons, and a pinch of candied orange- flowers ; crush, and mix the whole with five yolks of eggs

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