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Vermicelli Pudding
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
515Calories
23 gProtein
73 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein23 g
Carbohydrates73 g
Fiber2 g
Sugars28 g
Total Fat14 g
Saturated Fat7.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol163 mg
Sodium179 mg
Potassium676 mg
Calcium433 mg
Iron1.4 mg
Magnesium75 mg
Phosphorus508 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.8 mcg
Vitamin C1.2 mg
Vitamin A157 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate28 mcg
Choline157 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 126. The excerpt below is the record exactly as published.
Vermicelli Pudding:. 1 teacupful Vermicelli, 1 quart Milk, Sugar, 2 Eggs, 2 tablespooirfuls Mar- malad
Cook this with the app: pantry check, scaling, and the assistant.