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Vermicelli Pudding, Baked, Plain
From Cassell's dictionary of cookery, 1892
Serves 2
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
Nutrition per serving
429Calories
20 gProtein
57 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein20 g
Carbohydrates57 g
Fiber1.8 g
Sugars16 g
Total Fat13 g
Saturated Fat6.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol130 mg
Sodium155 mg
Potassium618 mg
Calcium401 mg
Iron1.2 mg
Magnesium69 mg
Phosphorus464 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A137 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline128 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 2 servings.
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, Baked, Plain. - — Flavour a pint and a quarter of milk with cin- namon, lemon-rind, or grated nutmeg. Strain and boil it, and drop into it gradually when boil- ing a quarter of a pound of vermicelli. Stir it over the fire tiU it is tender and the milk is thick. It will take about a quarter of an hour. Pour it into a bowl, and beat it well with a pinch of salt and a little powdered sugar. When nearly cold add one well-whisked egg
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