1368. VERMICELLI CAKE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Parboil twelve ounces of vermicelli, drain it on a sieve.
  2. Put the drained vermicelli into a stewpan with a pint of cream, four ounces of butter, eight ounces of sugar, the zest or essence of the rind of two oranges extracted by rubbing on a piece of sugar, and a little salt.
  3. Cover with the lid, and set the stewpan to simmer very gently on a slow fire until the vermicelli has entirely absorbed the cream.
  4. Add the yolks of six eggs and the whipped whites of three.
  5. Mix the whole lightly together.
  6. Put this preparation into a mould previously spread with butter, and strewn with bread-crumbs.
  7. Bake the cake in the oven for about an hour and a half.
  8. When done, turn it out on its dish.
  9. Pour some damson sauce round the base, and serve.
Original Text
1368. VERMICELLI CAKE. PARBOIL twelve ounces of vermicelli, drain it on a sieve, and then put it into a stewpan with a pint of cream, four ounces of butter, eight ounces of sugar, the zest or essence of the rind of two oranges extracted by rubbing on a piece of sugar, and a little salt; cover with the lid, and set the stewpan to simmer very gently on a slow fire until the vermicelli has entirely absorbed the cream. Then, add the yolks of six eggs and the whipped whites of three, mix the whole lightly together, and put this preparation into a mould previously spread with butter, and strewn with bread-crumbs; bake the cake in the oven for about an hour and a half, and when done, turn it out on its dish; pour some damson sauce round the base, and serve.
Notes
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