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Vermicelli and Tomato Pudding

Ingredients

  • 6 ounces cooked vermicelli
  • 6 ounces mashed potato
  • 2 shalots, or a small onion
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons tomato juice
  • 1 ounce butter

Instructions

Boil the shalot or onion ten minutes, then mince finely and mix well with the vermicelli, potatoes, salt, pepper, tomato and yolks of eggs, beat the whites and add them last, then pour the mixture into a well-buttered pudding basin, and steam one and a half hours, or it may be baked.

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Source

New Vegetarian Dishes (1892).


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