Vermicelli Pudding

Ingredients

• Take eight ounces of vermicelli or macaroni
• with one quart of milk
• eight ounces of sugar
• four ounces of butter
• eight eggs
• Sultana raisins or currants may be added, or sliced and browned almonds

Method

1. 1

   Take vermicelli or macaroni and drop it into a pot of boiling water for a couple of minutes, till it becomes soft.

2. 2

   Take off the fire, strain off the water; let cold water run on it in the strainer for a few minutes.

3. 3

   Put on the fire with one quart of milk, and let simmer till the milk is absorbed.

4. 4

   Prepare a custard with one quart of milk, eight ounces of sugar, four ounces of butter, eight eggs, and flavor like No.

5. 5

   527, and finish in the same manner.

6. 6

   Serve with a compote of fruit, or a fruit sauce.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 69. The excerpt below is the record exactly as published.

VERMICELLI PUDDING. MACARONI PUDDING. Take eight ounces of vermicelli or macaroni and drop it into a pot of boiling water for a couple of minutes, till it becomes soft. Take o£f the fire, strain ofi the water; let cold water run on it in the strainer for a few minutes. Put on the fire with one quart of milk, and let simmer till the milk is absorbed. Prepare a custard with one quart of milk, eight ounces of sugar, four ounces of butter, eight eggs, and flavor like No. 527, and finish in the same manner. Sultana raisins or currants may be added, or sliced and browned almonds

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