Vermicelli Pudding
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 4 oz vermicelli
- 1-1/2 pint milk
- 1/2 pint cream
- 3 oz butter
- 3 oz sugar
- 4 eggs
Instructions
- 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.