A Vermicella Pudding, with Marrow

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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First make your Vermicella, take the Yolks of two Eggs, and mix it up with just as much Flour as will make it to a stiff Paste; roll it out as thin as a Wafer, let it lye to dry till you can roll it up close without breaking, then with a sharp Knife cut it very thin, beginning at the little End. Have ready some Water boiling, into which throw the Vermicella, let it boil a Minute or two at most, then throw it into a Sieve, have ready a Pound of Marrow, lay a Layer of Marrow, and a Layer of Vermicella, and so on till all is laid in the Dish. When it is a little cool, beat it up very well together, take ten Eggs, beat them and mix them with the other, grate the Crumb of a Penny-loaf, and mix with it a Gill of Sack, Brandy, or a little Rose-water, a Tea Spoonful of Salt, a small Nutmeg grated, a little grated Lemon-peel, two large Blades of Mace dried, and beat fine, half a Pound of Currans clean washed and picked, half a Pound of Raisins stoned, mix all well together, and sweeten to your Palate; lay a good thin Crust at the Buttom and Sides of the Dish; pour in the Ingredients, and bake it an Hour and half in an Oven not too hot. You may either put Marrow or Beef-suet thread fine, or a Pound of Butter, which you please. When it comes out of the Oven, strew some fine Sugar over it, and send it to Table. You may leave out the Fruit if you please, and you may for Change add half an Ounce of Citron, and half an Ounce of candied Orange-peel thread fine.