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Vermicelli Pudding (alternative method)

Name: Vermicelli Pudding (alternative method)
Yield: 2 servings
Ingredients: 2 ozs. of vermicelli; a cupful of milk; a stick or two of cinnamon; £ eggs; 1 oz. of sugar; half a pint of milk; a glass of wine

From Consult me, 1902

Serves 2

Presented as published in 1902. 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

559Calories

25 gProtein

55 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories559 kcal

Protein25 g

Carbohydrates55 g

Fiber3.6 g

Sugars28 g

Total Fat18 g

Saturated Fat7.8 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium243 mg

Potassium705 mg

Calcium421 mg

Iron3 mg

Magnesium72 mg

Phosphorus524 mg

Zinc3 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D4.3 mcg

Vitamin C0.2 mg

Vitamin A239 mcg

Vitamin E1.3 mg

Vitamin K1.9 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.1 mg

Folate54 mcg

Choline344 mg

Caffeine0 mg

Water396 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 517. The excerpt below is the record exactly as published.

a stick or two of cinnamon. Then put in half a pint of thick cream, & lb. of butter, the same of sugaf , and the yolks of 4 eggs. Bake without paste in an earthem dish. VERMICELLI PUDDING. — Simmer 2 ozs. of vermicelli in a cup- ful of milk till tender ; flavour it with a stick or two of cinnamon, or other spice. Beat up £ eggs, 1 oz. of sugar, half a pint of milk and a glass of wine

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