Vermicelli

Vermicelli Pudding – Kugel

Posted by Ryan Kerr


Vermicelli Pudding – Kugel 18th Century Cooking S6E8
Another great recipe that uses the vermicelli pasta we made a few episodes ago. This one is so good you have to try it. The recipe: 4oz of vermicelli pasta cooked in a pint of milk until the pasta is soft. Remove from heat and add cinnamon to taste along with a cup of heavy cream, 4oz of melted butter, 4oz by weight of sugar and finally 4 egg yokes well beaten. Stir this altogether and bake in a baking dish approx 1 hour at 350 degrees f.

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Vermicelli Soup

Posted by Ryan Kerr


Vermicelli Soup – 18th Century Cooking S6E7
A simple yet tasty vermicelli soup recipe from Hannah Glasse’s 18th century cookbook The Art of Cookery Made Plain and Easy.

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Vermicelli Egg Noodles

Posted by Ryan Kerr


Vermicelli Egg Noodles – 18th Century Cooking S6E6
Today we prepare 18th Century Vermicelli. The recipe is from Hannah Glass’s 1770 cookbook – The Art of Cookery. RECIPE: Mix 6 or 7 egg yokes with one cup of flour. Mix until it is a stiff paste, then roll it out and cut into small strips.

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