A Vermicella Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

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 Vermicelly, 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 in; beat up ten 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 Currans nicely washed and picked clean, butter the Pan or Dish you bake it in, and then pour in your Mixture. It will take an Hour and half baking; but the Oven must not be too hot: If you lay a good thin Crust round the Bottom of the Dish and Sides, it will be better.