Recipes > Pasta > Vermicelli and Cheese

Vermicelli and Cheese


  • 2 ounces vermicelli
  • 3 ounces grated cheese
  • 1 pint milk
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 ounce butter


Stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. When slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. Whip the white to a stiff froth, add to the mixture, and stir; pour into a buttered pie dish, and bake for about twenty minutes.


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New Vegetarian Dishes (1892).

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