Vermicella Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for boiling the vermicelli
Instructions (23)
  1. Mix the yolks of two eggs with enough flour to make a stiff dough that can be rolled out very thin, like a thin wafer.
  2. Once dry enough to roll up without breaking, roll it as close as possible.
  3. With a sharp knife, cut the rolled dough as thinly as possible, starting from one end.
  4. Boil some water with a little salt in it.
  5. Add the cut paste to the boiling water and boil for just a minute or two.
  6. Drain the paste in a sieve.
  7. Take a pan and layer vermicelli with butter, repeating the layers.
  8. When cool, beat the vermicelli and butter mixture well together.
  9. Melt the remaining butter and pour it over the mixture, beating well.
  10. Grate the crumb of a penny loaf and mix it in.
  11. Beat up three eggs and mix them in.
  12. Mix in a small grated nutmeg.
  13. Add a gill of sack, or some rose-water.
  14. Add a tea spoonful of salt.
  15. Beat everything well together.
  16. Sweeten to your palate.
  17. Grate in a little lemon peel.
  18. Dry two large blades of mace, beat them fine, and add them.
  19. Optionally, add a pound of nicely washed and picked currants.
  20. Butter the baking pan or dish.
  21. Pour the mixture into the prepared dish.
  22. Bake for an hour and a half in an oven that is not too hot.
  23. For a better result, line the bottom of the dish with a good thin crust before pouring in the mixture.
Original Text
To make a Vermicella Pudding. YOU must take the yolks of two eggs, and mix it up with as much flour as will make it pretty stiff, so as you can roll it out very thin, like a thin wafer; and when it is so dry as you can roll it up together without breaking, roll it as close as you can; then with a sharp knife begin at one end, and cut it as thin as you can, have some water boiling, with a little salt in it, put in the paste, and just give it a boil for a minute or two; then throw it into a sieve to drain, then take a pan, lay a layer of vermicella and a layer of butter, and so on. When it is cool, beat it up well together, and melt the rest of the butter and pour on it; beat it well (a pound of butter is enough; mix half with the paste and the other half melt) grate the crumb of a penny loaf, and mix it; beat up tea eggs, and mix in a small nutmeg grated, a gill of sack, or some rose-water, a tea spoonful of salt, beat it all well together, and sweeten it to your palate, grate a little lemon-peel in, and dry two large blades of mace and beat them fine. You may, for change, add a pound of currants nicely wash- ed and picked clean, butter the pan or dish you bake it in, and then pour in your mixture. It will take an hour and a half bak- ing; but the oven must not be too hot. If you lay a good thin crust round the bottom of the dish besides, it will be better.
Notes
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