Vermicelli Pudding (No. 1)

Ingredients

• Four ounces of Vermicelli
• One pint of Milk
• Half the thin rind of a Lemon
• A dessertspoonful of Sugar
• Half an ounce of Butter
• A little grated Nutmeg

Method

1. 1

   Put the milk to simmer with the lemon rind until it is nicely flavoured, then take it out and add the sugar and butter.

2. 2

   Throw the vermicelli into plenty of fast-boiling water and let it boil quickly for five minutes, then drain it well.

3. 3

   Now stir it into the sweetened milk, and let it boil up, stirring until it boils.

4. 4

   Turn it into a pie-dish and grate a little nutmeg over it, and let it bake in a moderate oven for one hour.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 71. The excerpt below is the record exactly as published.

Half an ounce of Butter. Half a pint of stewed Apple. A little grated Nutmeg. Wash the tapioca and soak it in as much boiling water as will cover it for an hour. Boil the milk and put in the sugar and butter. Place the apples at the bottom of a pie-dish. Now pour away any water that has not been absorbed by the tapioca, and spread the tapioca over the apples. Pour in the sweetened milk, and grate a little nutmeg over all. Bake in a moderate oven for an hour. 329. Tapioca Pudding. Ingredients. One ounce of Tapioca. One pint of Milk. One dessertspoonful of Sugar. Half an ounce of Butter. The thin rind of half a Lemon. A tablespoonful of finely-grated Bread-crumbs. A little grated Nutmeg. Wash the tapioca and put it in a pie-dish. Cover it with boiling water and let it stand an hour. Pour off any water that has not been absorbed. Meantime, put the milk to simmer with the lemon rind, until it is nicely flavoured, then remove the lemon and add the sugar and butter. Sprinkle the bread-crumbs over the tapioca, and pour over the milk. Grate a little nutmeg over the pudding, and bake for an hour in a moderate oven. SWEETS 161 330. Treacle Pudding. Ingredients . Golden Syrup. | Paste. Make the paste according to recipe 44 Paste for Pud- dings.” Roll out to half an inch, and spread golden syrup over the paste, leaving a margin of an inch all round. Dip the pastry brush in cold water and slightly squeeze the edges. Wrap loosely in buttered paper and steam for three hours. 331. Treacle Tart. Ingredients. Three tablespoonfuls of Golden I Two ounces of Bread-crumbs Syrup. I Half an ounce of Butter. Paste. Make the paste according to recipe for 44 Paste, Puff for Tarts and Tartlets.” Line a shallow eight- or nine- inch tin with paste. Put in the bread-crumbs, which must be very fine. Melt the butter, and pour it over the bread-crumbs, and warm the golden syrup and pour that evenly over all. Bake in a hot oven for about twenty minutes. 332. Valentia Pudding. Ingredients. Eight ounces of Bread- or Rusk- crumbs. Three ounces of Valentia Raisins. One ounce of Butter. One pint of Milk. Three ounces of Sugar (castor). Whites of three Eggs. Vanilla or Wine to flavour. Put the milk and butter on to boil. When it boils add the crumbs, sugar, stoned and coarsely-chopped n 162 THE APSLEY COOKERY BOOK raisins. Boil for two or three minutes, and put aside to cool. Beat the eggs to a froth, and add them to the cool mixture. Mix well, and flavour to taste. Pour into a greased mould or basin, cover the top with a greased paper, and steam for two hours. Allow the pudding to stand until it shrinks away from the side of the basin, which will be in a minute or two. Turn out carefully on to a hot dish. Serve with a good sweet sauce. 333. Vegetable Marrow Tartlets. Ingredients. Vegetable Marrow (about and a half pounds). White of one Egg. one One tablespoonful of Flour. One teaspoonful of Ginger. Half a pint of Milk. One tablespoonful of Sugar. Peel and remove the seeds of the marrow and cook for twenty minutes in the milk, with the sugar and ginger. When tender, pass through a sieve, return to the sauce- pan, and add the flour, mixed to a smooth paste, with a little of the milk ; let it thicken, stirring all the time (about five minutes). Remove from the fire, add the well -whipped white of egg. Make some pastry, accord- ing to recipe No. 396, fill with the mixture, and bake for twenty minutes. 334. Vermicelli Pudding (No. i). Ingredients. Four ounces of Vermicelli. One pint of Milk. Half the thin rind of a Lemon. A dessertspoonful of Sugar. Half an ounce of Butter. A little grated Nutmeg. Put the milk to simmer with the lemon rind until it is nicely flavoured, then take it out and add the sugar and butter. SWEETS 163 Throw the vermicelli into plenty of fast-boiling water and let it boil quickly for five minutes, then drain it well. Now stir it into the sweetened milk, and let it boil up, stirring until it boils. Turn it into a pie-dish and grate a little nutmeg over it, and let it bake in a moderate oven for one hour. 335. Vermicelli Pudding (No. 2). Ingredients . One pint of Milk

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