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Dessert

Vermicelli Pudding

A baked pudding made from vermicelli, milk, eggs, served with wine or brandy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Vermicelli Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding

  1. Boil vermicelli in milk over low heat until dissolved.

  2. Let the mixture cool.

  3. Add the beaten eggs and mix well.

Bake and serve

  1. Pour into a baking dish and bake at 400°F (200°C) for 1 hour.

  2. Serve with wine or brandy sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

  3. Egg + winetop 33% of all pairs
    Smell alikelow
    Cooked together6,918 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vermicelli
Softens and breaks down in the milk, thickening it and giving the pudding its body.
Milk
Forms the liquid base that gives the pudding its creamy, soft texture.
Eggs
Set when baked, binding the pudding into a firm, sliceable custard.

The step that matters

Let the mixture cool before adding the eggs. Egg proteins set and can scramble or curdle in hot liquid. Cooling the milk and vermicelli first lets the eggs blend smoothly and bake into an even custard.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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