To make Vermicella

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (7)
  1. Take yolks of eggs and flour together into a pretty stiff paste, so you can work it up cleverly.
  2. Then roll it as thin as it is possible to roll the paste.
  3. Let it dry in the sun, when it is quite dry, with a very sharp knife cut it as thin as possible, and keep it in a dry place.
  4. It will run up like little worms, as vermicella does, through the heat you to run it through a coarse sieve, whilst the paste is soft.
  5. If you want some to be made in haste, dry it by the fire, and cut it small.
  6. It will dry by the fire in a quarter of an hours.
  7. This far exceeds what comes from abroad, being fresher.
Original Text
To make Vermicella. TAKE yolks of eggs and flour together into a pretty stiff paste, so you can work it up cleverly, then roll it as thin as it is possible to roll the paste. Let it dry in the sun, when it is quite dry, with a very sharp knife cut it as thin as possible, and keep it in a dry place. It will run up like little worms, as vermicella does, through the heat you to run it through a coarse sieve, whilst the paste is soft. If you want some to be made in haste, dry it by the fire, and cut it small. It will dry by the fire in a quarter of an hours This far exceeds what comes from abroad, being fresher.
Notes
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