Vermicelli Pudding (1)

Boil a quarter of a pound of vermicelli with a little cinnamon, in a quart of milk; in the meantime mix a quarter of a pound melt-ed butter with a pint of cream, and the yolks of four eggs; pour in the vermicelli when quite soft; add a little flour and beef marrow, and powder sugar to the taste; beat all up for half an hour, tie it in a floured cloth, and boil it.

Vermicelli Pudding (2)

Boil four ounces of vermicelli in a pint of new milk, until quite tender, with a stick or two of cinnamon. Then add half a pint of thick cream, a quarter of a pound of butter, a quarter of a pound of sugar, and the yolks of four eggs, thoroughly beaten; lay the above in a dish and bake.