Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

13. Boiled Vermicelli Pudding.

Boil a quarter pound of Vermicelli in about half a pint of milk till soft, sweeten a little, then make a custard thus—two eggs well beaten, half a pint of milk, vanilla to taste, also a little castor sugar. Pour the custard over the vermicelli; stir well together; pour it into a mould that has been well greased. Steam for about one hour or more till quite set. Take great care in turning it out, as it is apt to break. Ornament with dried cherries cut in half, and chopped pistachio nuts, or with pretty sweets.