- — Flavour a pint and a quarter of milk with cin-
namon, lemon-rind, or grated nutmeg. Strain
and boil it, and drop into it gradually when boil-
ing a quarter of a pound of vermicelli. Stir it
over the fire tiU it is tender and the milk is
thick. It will take about a quarter of an hour.
Pour it into a bowl, and beat it well with a
pinch of salt and a little powdered sugar. When
nearly cold add one well-whisked egg✪ Vermicelli Pudding, Baked, Plain. Butter
a pie-dish, pour in the pudding, and bake in.
a moderate oven. "WTien it is nicely browned
upon the top it is done enough. If a richer
pudding is required, an additional egg or more
should be put in, together with a quarter of a pint
of cream and a little brandy. Time to bake the
pudding, three-quarters of an hour. Probable
cost, 6d. Sufficient for four or five persons.
Vermicelli Pudding, Boiled.— Put
four ounces of fresh vermicelli into a saucepan
VER
( 1088 )
VER
with a pint and a quarter of milk. Bring it
gently to the boil, and simmer it, stirring all
the time, till it is tender, and the milk thick.
It will take from ten to fifteen minutes. Pom-
it into a bowl, let it cool, sweeten it, and fla-
vour with lemon and nutmeg. Add a pinch
of salt, and stir in gradually three well-beaten
eggs. Butter thickly✪ Vermicelli Pudding, Boiled the inside of a mould.
Stick raisins here and there upon it, and pour
in the vermicelli and milk very gently, so as
not to disturb the raisins. Let the mould be
quite fuU. Place a roimd of buttered paper on
the top, tie the pudding firmly in a floured
cloth, plunge it into a saucepan of fast-boiUng
water, and keep it boiling quickly till done
enough. Move it occasionally for the first
quarter of an hour to prevent any of the ingre-
dients from settling to the bottom. As the water
boils away add more, boiling. Let the pudding
stand four minutes after it is taken out of the
water, and place it on a hot dish. Pour sweet
sauce round it, and sei-ve. If more convenient,
the pudding may be steamed instead of being
boiled. Time, one hour and a quarter to boil
or steam the pudding. Probable cost, lOd,
SufScient for four or five persons.
Vermicelli Pudding, Rich.— Simmer
the rind of half a lemon and half an inch of
stick cinnamon in a quart of milk till it is
pleasantly flavoured. Strain it, let it boil, and
drop into it lightly and gradually four ounces
of fresh vei-micelli. Stir constantly, and boil
gently for twenty minutes. Turn it into a
bowl, and stir into it a slice of fresh butter, a
table-spoonful of thick cream, and sugar to
sweeten it sufficiently. Beat, first separately
and afterwards together, the yolks of six and
the whites of three eggs. Stir them into the
pudding, pour it into a thickly-buttered pie-
dish, and bake in a gentle oven. Serve -ftath
powdered sugar sifted thickly over it, and with
wine sauce as an accompaniment. Instead of
wine sauce, jam or fresh stewed fruit may
be sent to table with it. Time to bake the
pudding, about an hour. Probable cost, Is. 4d.
Sufiicient for five or six persons.
Vermicelli Pudding with Apples,— ✪ Vermicelli Pudding with Apples
Page 2214 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
- — Flavour a pint and a quarter of milk with cinnamon, lemon-rind, or grated nutmeg. Strain and boil it, and drop into it gradually when boiling a quarter of a pound of vermicelli. Stir it over the fire tiU it is tender and the milk is thick. It will take about a quarter of an hour. Pour it into a bowl, and beat it well with a pinch of salt and a little powdered sugar. When nearly cold add one well-whisked egg. Butter a pie-dish, pour in the pudding, and bake in a moderate oven. "WTien it is nicely browned upon the top it is done enough. If a richer pudding is required, an additional egg or more should be put in, together with a quarter of a pint of cream and a little brandy. Time to bake the pudding, three-quarters of an hour. Probable cost, 6d. Sufficient for four or five persons.
Vermicelli Pudding, Boiled.— Put
four ounces of fresh vermicelli into a saucepan
VER
( 1088 )
VER
with a pint and a quarter of milk. Bring it gently to the boil, and simmer it, stirring all the time, till it is tender, and the milk thick. It will take from ten to fifteen minutes. Pour it into a bowl, let it cool, sweeten it, and flavour with lemon and nutmeg. Add a pinch of salt, and stir in gradually three well-beaten eggs. Butter thickly the inside of a mould. Stick raisins here and there upon it, and pour in the vermicelli and milk very gently, so as not to disturb the raisins. Let the mould be quite fuU. Place a round of buttered paper on the top, tie the pudding firmly in a floured cloth, plunge it into a saucepan of fast-boiling water, and keep it boiling quickly till done enough. Move it occasionally for the first quarter of an hour to prevent any of the ingredients from settling to the bottom. As the water boils away add more, boiling. Let the pudding stand four minutes after it is taken out of the water, and place it on a hot dish. Pour sweet sauce round it, and serve. If more convenient, the pudding may be steamed instead of being boiled. Time, one hour and a quarter to boil or steam the pudding. Probable cost, lOd, Sufficient for four or five persons.
Vermicelli Pudding, Rich.— Simmer the rind of half a lemon and half an inch of stick cinnamon in a quart of milk till it is pleasantly flavoured. Strain it, let it boil, and drop into it lightly and gradually four ounces of fresh vermicelli. Stir constantly, and boil gently for twenty minutes. Turn it into a bowl, and stir into it a slice of fresh butter, a table-spoonful of thick cream, and sugar to sweeten it sufficiently. Beat, first separately and afterwards together, the yolks of six and the whites of three eggs. Stir them into the pudding, pour it into a thickly-buttered piedish, and bake in a gentle oven. Serve with powdered sugar sifted thickly over it, and with wine sauce as an accompaniment. Instead of wine sauce, jam or fresh stewed fruit may be sent to table with it. Time to bake the pudding, about an hour. Probable cost, Is. 4d. Sufficient for five or six persons.
Vermicelli Pudding with Apples,—
Records on this page
Vermicelli Pudding, Baked, PlainVermicelli Pudding, BoiledVermicelli Pudding, RichVermicelli Pudding with Apples