18th Century Vermicelli Pudding aka Kugel
Posted on September 21 2015
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.
Add in Cinnamon, heavy cream, butter, sugar, and egg yolks. Stir well.
Pour straight into pie pan, leaving enough room at the top for expansion during cooking.
Place in oven at about 350 degrees for an hour.
Allow to cool before serving.