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1800s Cooking Tips and Recipes
Vermicelli Pudding Two ounces of vermicelli, three-quarters of a pint of milk, quarter of a pint of cream, one ounce and a half of butter, two eggs, one ounce and a half of sugar; boil the vermicelli in the milk until tender, then stir in the remaining ingredients; butter a small tart dish and bake.
The Willimantic Chronicle, Willimantic, Connecticut, November 9, 1881
Vermicelli Pudding Two ounces of vermicelli, three-quarters of a pint of milk, quarter of a pint of cream, one ounce and a half of butter, two eggs, one ounce and a half of sugar; boil the vermicelli in the milk until tender, then stir in the remaining ingredients; butter a small tart dish and bake.
The Willimantic Chronicle, Willimantic, Connecticut, November 9, 1881
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