Vermicelli Pudding with Apples

Ingredients

• a quart of milk
• four ounces of very fresh vermicelli
• a large slice of fresh butter
• two, three, four, or five well-beaten eggs
• a spoonful of brandy
• good baking apples

Method

1. 1

   Heat milk with lemon rind, then add vermicelli and simmer until thick.

2. 2

   Mix in butter and sweeten.

3. 3

   Once cool, add beaten eggs and brandy.

4. 4

   Pour into a dish, cover with sliced apples, and bake until the fruit is tender.

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.

Vermicelli Pudding with Apples,— Put a quart of milk into a saucepan with a thin strip of lemon-rind, bring it gently to the boil, remove the lemon-rind, and drop lightly and gradually into it four ounces of very fresh ver- micelli. Simmer over a gentle fire, stirring it all the time tiU it is quite tender and very thick. Turn it into a bowl, work into it a large slice of fresh butter, and sweeten to taste. Let the pudding become almost cold, stir into it two, three, four, or five weU-beaten eggs, according to the kind of pudding required, and add a spoonful of brandy if liked. Butter a dish, turn the pudding into it, and cover the surface with good baking apples

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