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Chicken Pudding

A baked dish of chicken pieces mixed with an egg and milk batter, served with a buttered flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the chicken

  1. Place the chicken pieces in a saucepan and cover with water.

  2. Boil until tender. Season with salt and pepper. Simmer for 10-15 minutes.

  3. Remove the chicken from the broth. Take out the large bones.

Make the pudding

  1. Place the chicken meat in a well-buttered pudding dish. Season again if necessary. Add a few bits of butter.

  2. Beat the eggs. Mix the beaten eggs with milk, melted butter, salt, and baking powder.

  3. Add enough sifted flour to create a batter like griddle-cakes. Pour the batter over the chicken in the pudding dish.

  4. Bake in a moderate oven at 350°F (175°C) for 1 hour.

Make the gravy and serve

  1. Mix 1 tablespoon of flour with ⅓ cup melted butter. Stir the mixture into the remaining broth.

  2. Let it boil, adding more water if necessary.

  3. Serve the gravy hot with the pudding.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the batter and help it set into a firm, sliceable pudding.
Flour
Forms the batter's structure and thickens the gravy when mixed with butter.
Milk
Adds moisture and richness to the batter, helping it bake tender.
Baking powder
Releases gas in the batter, helping the pudding rise and turn light.
Butter
Adds fat for richness and flavor, and thickens the gravy as a roux.

The step that matters

Bake in a moderate oven at 350°F (175°C) for 1 hour. The egg and flour batter must set fully in the oven. Too little heat or time leaves it wet and custardy in the middle, while too much dries it out.

“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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