A baked vermicelli pudding is a type of dessert made with vermicelli noodles, milk, eggs, and sugar. It is often flavored with spices like nutmeg and cinnamon. It’s similar in concept to rice pudding but uses vermicelli noodles instead of rice. The process typically involves cooking the vermicelli in milk until it softens, then combining…
Category: 18th Century
How to Make Pickled Eggs with 18th Century Recipe | The Lady’s Assistant Cookbook
The following recipe is from one of my old cookbooks, “The Lady’s Assistant Cookbook” published in 1777. It takes a little while to become familiar with reading old works. Enjoy! Boil the eggs very hard; peel them, and put them into cold water, shifting them till they are cold. Make a pickle of white-wine vinegar,…
18th Century Recipe – White Pot Bread Pudding
White pot is an 18th-century Devon dessert resembling custard, traditionally made with bread or rice, sugar, eggs, cream, and spices. Originating as a type of bread pudding, it remains largely unchanged. Typically baked in Charlotte molds, the layered dish is best served warm, though enjoyable cold as well.