VERMICELLI PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 45 min Total: 45 min
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

4 oz. of vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
1-1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]
1/2 pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
3 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 oz. of sugar ↝ Sugar, NFS [Sugars and honey]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (7)

Boil the vermicelli in the milk until it is tender.
Stir in the remaining ingredients, omitting the cream, if not obtainable.
Flavour the mixture with grated lemon-rind, essence of bitter almonds, or vanilla.
Butter a pie-dish.
Line the edges with puff-paste.
Put in the pudding.
Bake in a moderate oven for about 3/4 hour.

Original Text

VERMICELLI PUDDING.

1377. INGREDIENTS.—4 oz. of vermicelli, 1-1/2 pint of milk, 1/2 pint of cream, 3 oz. of butter, 3 oz. of sugar, 4 eggs.

Mode.—Boil the vermicelli in the milk until it is tender; then stir in the remaining ingredients, omitting the cream, if not obtainable. Flavour the mixture with grated lemon-rind, essence of bitter almonds, or vanilla; butter a pie-dish; line the edges with puff-paste, put in the pudding, and bake in a moderate oven for about 3/4 hour.

Time.—3/4 hour.

Average cost, 1s. 2d. without cream.

Sufficient for 5 or 6 persons.

Seasonable at any time.

VERMICELLI.—The finest vermicelli comes from Marseilles, Nimes, and Montpellier. It is a nourishing food, and owes its name to its peculiar thread-like form. Vermicelli means, little worms.

Notes

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