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18th Century Vermicelli Pudding Aka Kugel

18th Century Vermicelli Pudding aka Kugel

This is an interesting vermicelli pudding from 1784 edition of  The Art of Cookery Made Plain and Easy by Hannah Glasse.

  • 1 Pint Milk
  • 4 Oz Vermicelli
  • Ground Cinnamon to taste
  • 1 Cup Heavy Cream
  • 4 Oz Melted Butter
  • 4 Oz Sugar
  • 4 Egg Yolks Well Beaten

Boil Vermicelli in the milk, making sure to stir constantly until the vermicelli is soft.

Pudding1

Add in Cinnamon, heavy cream, butter, sugar, and egg yolks. Stir well.

Pudding3

Pour straight into pie pan, leaving enough room at the top for expansion during cooking.

Pudding4

Place in oven at about 350 degrees for an hour.

Allow to cool before serving.

Pudding5

This Post Has 5 Comments
  1. Really interesting post! I’ve come across vermicelli in a number of Colonial Australia recipes, and I’ve often wondered what exactly it’s referring to. In modern Australia, vermicelli refers to fine rice noodles. It looked like you were using spaghetti. I’m really curious about how you decided on that type of pasta, and what sources you based the decision on. The question of historical vermicelli has been plaguing me for a while!

  2. Mmmm! I love this! I didn’t know it was also found in American cookbooks. I had it in Eastern Europe, made with macaroni. My mom has a recipe and she also adds raisins in it too. It’s super delicious! I also didn’t know it was a Jewish recipe as well. I recommend your channel to most everyone I can. 🙂

  3. Hi! I’ve been following this blog and your cooking series for a while now. My own research and recreation of historical food tends to center on medieval Europe, but I’ve had a great time branching out and trying 18th century recipes. I’ve been meaning to get in touch with a question, and this seems as good a way as any.

    My main area of research for the past few years has been medieval pies. One of the things I’ve discovered through doing some archeological research into available ingredients is that modern flour is *dramatically* different from flour that would have been available historically. I’ll not bore you with the long version, but the short version is, I found someone still producing flour from certain heirloom wheat (and other grain) strains, and I’ve started to use this for historical baking. These flours perform differently, using them has taught me so much about what medieval food would have really been like. I admit that anything after about the 15th century is way out of my realm of knowledge, but I wonder if this could also apply to 18th century cooking? I would bet there is evidence available for how flour was processed during this time period, and what wheat varieties were common. What about even just trying some of these recipes with red fife wheat (which as I understand it is the North American equivalent of a “landrace” wheat) in place of modern wheat flour?

    The company that I get my medieval-esque flour from is in England: http://bakerybits.co.uk/bakery-ingredients/flour/lammas-fayre-flour-mill.html — might be worth getting in touch with them to see about some kind of trans-Atlantic historical food enthusiast partnership 😉

    Anyway, I just thought you might find the idea of experimenting with more historical flour varieties interesting. Keep up the great work and I look forward to making this pudding (maybe for Christmas breakfast!)

  4. Awesome recipe and it turned out yummy! I had also found this recipe in several different old cookbooks too. I look forward to cooking this on our next camping trip in a dutch oven! Keep on sharing!

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