New ways to prepare vermicelli and spaghetti
Macaroni, spaghetti and vermicelli are all most nourishing foods, and by using them, we add variety to our diet.
Baked vermicelli pudding recipe
Take four heaping tablespoonfuls of vermicelli, crushed fine, four cupfuls of milk, two eggs, four tablespoonfuls of sugar, a teaspoonful of lemon extract, a tablespoonful of butter and a pinch of salt.
Bring the milk to the boiling point, add salt and vermicelli and cook for a quarter of an hour. Butter a pudding dish, stir in the eggs into the cooled mixture, add the extract and sugar. Turn into the dish and bake until a delicate brown. Grate a little nutmeg over the top when serving.
Spaghetti and fruit pudding recipe
Take a quarter of a pound of boiled spaghetti, cut in half-inch pieces; a pint of stewed fruit or preserves, and a teaspoonful of vanilla. Place a layer of the fruit in a glass dish, then a layer of spaghetti until all is used, having the spaghetti for the top layer.
Pour over a custard made of the yolks of two eggs, a pint of milk and three tablespoonfuls of sugar. Bake ten minutes, or until the custard is set, cover with a meringue, using the whites of the eggs and two tablespoonfuls of sugar with a little vanilla. Brown in the oven. – Nellie Maxwell
Vermicelli pudding recipe (from 1912)
Cook one cupful broken Italian vermicelli in well-salted water to cover for ten minutes, then add to a pint and a half boiling milk. Simmer twenty minutes in a double boiler, then take from the fire and pour over four well-beaten eggs stirred together with one cup sugar and a large tablespoonful butter. Flavor with a teaspoonful vanilla.
Turn into a well-buttered pudding dish and bake in a rather slow but steady oven for half an hour. Serve with cream sauce. – From The Hawaiian Star, January 13, 1912