Vermicelli Pudding
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves four persons.
Presented as published in 1886. 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 Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 37. The excerpt below is the record exactly as published.
Vermicelli Pudding. For Four Persons. — 1 oz. of vermicelli ; 1 pint of milk ; 2 ozs. of butter ; 3 eggs ; 1 gill of rose water ; 1^ ozs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.