Vermicelli Pudding, Boiled

Ingredients

• four ounces of fresh vermicelli
• a pint and a quarter of milk
• a pinch of salt
• three well-beaten eggs
• butter thickly
• sweeten it
• flavour with lemon
• flavour with nutmeg

Method

1. 1

   Put the vermicelli into a saucepan with the milk.

2. 2

   Bring it gently to the boil, and simmer while stirring until tender and the milk thickens.

3. 3

   Pour into a bowl, let cool, sweeten, and flavour with lemon and nutmeg.

4. 4

   Add salt and stir in the beaten eggs.

5. 5

   Butter a mould, stick raisins inside, pour in the mixture gently, cover with buttered paper, tie in a floured cloth, and boil in water until done.

6. 6

   Let stand for 4 minutes before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2214. The excerpt below is the record exactly as published.

Vermicelli Pudding, Boiled.— Put four ounces of fresh vermicelli into a saucepan VER ( 1088 ) VER with a pint and a quarter of milk. Bring it gently to the boil, and simmer it, stirring all the time, till it is tender, and the milk thick. It will take from ten to fifteen minutes. Pom- it into a bowl, let it cool, sweeten it, and fla- vour with lemon and nutmeg. Add a pinch of salt, and stir in gradually three well-beaten eggs. Butter thickly

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