Vermicelli Pudding, Rich

Ingredients

• four ounces of fresh vermicelli
• a quart of milk
• a slice of fresh butter
• a tablespoonful of thick cream
• sugar to sweeten
• the yolks of six eggs
• the whites of three eggs

Method

1. 1

   Simmer lemon rind and cinnamon in milk until flavoured.

2. 2

   Strain, boil, and add vermicelli, stirring for 20 minutes.

3. 3

   Stir in butter, cream, and sugar.

4. 4

   Beat eggs separately, then together, and mix into the pudding.

5. 5

   Pour into a buttered pie-dish and bake until done.

6. 6

   Serve with powdered sugar and wine sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

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 the inside of a mould. Stick raisins here and there upon it, and pour in the vermicelli and milk very gently, so as not to disturb the raisins. Let the mould be quite fuU. Place a roimd of buttered paper on the top, tie the pudding firmly in a floured cloth, plunge it into a saucepan of fast-boiUng water, and keep it boiling quickly till done enough. Move it occasionally for the first quarter of an hour to prevent any of the ingre- dients from settling to the bottom. As the water boils away add more, boiling. Let the pudding stand four minutes after it is taken out of the water, and place it on a hot dish. Pour sweet sauce round it, and sei-ve. If more convenient, the pudding may be steamed instead of being boiled. Time, one hour and a quarter to boil or steam the pudding. Probable cost, lOd, SufScient for four or five persons. Vermicelli Pudding, Rich.— Simmer the rind of half a lemon and half an inch of stick cinnamon in a quart of milk till it is pleasantly flavoured. Strain it, let it boil, and drop into it lightly and gradually four ounces of fresh vei-micelli. Stir constantly, and boil gently for twenty minutes. Turn it into a bowl, and stir into it a slice of fresh butter, a table-spoonful of thick cream, and sugar to sweeten it sufficiently. Beat, first separately and afterwards together, the yolks of six and the whites of three eggs

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