Vermicelli Pudding

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 6 days ago
Not a recipe: No

Ingredients (7)

a pint of milk ↝ Milk, NFS [Milk, reduced fat]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
loaf-sugar
a quarter of a pound of vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
the yelks of five eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites of three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (9)

Boil a pint of milk, with lemon-peel and cinnamon.
Sweeten with loaf-sugar.
Strain through a sieve.
Add a quarter of a pound of vermicelli.
Boil ten minutes.
Put in the yelks of five, and the whites of three eggs.
Mix well together.
Steam it one hour and a quarter.
The same may be baked half an hour.

Original Text · last edited 6 days ago

Vermicelli Pudding.

Boil a pint of milk, with lemon-peel and cinnamon; sweeten with loaf-sugar; strain through a sieve, and add a quarter of a pound of vermicelli; boil ten minutes; then put in the yelks of five, and the whites of three eggs; mix well together, and steam it one hour and a quarter: the same may be baked half an hour.

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066