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Vermicelli Pudding (a German recipe)
From Cassell's dictionary of cookery, 1892
Serves 3
Serve with fruit or wine sauce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2213. The excerpt below is the record exactly as published.
Vermicelli Pudding (a German recipe). — Take a pint of milk, and boil it with six ounces of butter; throw in at the moment of boiling three ounces of vermicelli, and stir tQl it thickens and no longer adheres to the sides of the pan. Take the preparation off the fire, and when cool stir in two ounces of powdered sugar, an ounce of powdered almonds, including four bitter ones, the grated peel of half a lemon, a little Sluice if liked, and the yolks of six eggs
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