345. Rice, Macaroni, and Vermicelli Puddings

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Wash a quarter of a pound of rice, boil till tender, drain it, place it in the pie-dish with any kind of fruit, and one ounce of butter, in bits; pour custard No. 361 or 343 over, and bake. Vermicelli and macaroni previously boiled, may be done the same.

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