Vermicelli Pudding

Name: Vermicelli Pudding
Yield: 5 servings
Ingredients: 4 ozs. of vermicelli; a pint of new milk; a stick or two of cinnamon; half a pint of thick cream; 1 lb. of butter; the same of sugar; the yolks of 4 eggs

From Consult me, 1902

Serves 5

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

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.

VERMICELLI PUDDING. — Boil 4 ozs. of vermicelli in a pint of new milk till soft, with 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

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