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Ohioken Patties

A chilled chicken jelly with sliced chicken, seasoned with pepper and salt, served in a mold and garnished with parsley.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 14 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 ↓

Ohioken Patties

Ingredients

Directions

Make the chicken and stock

  1. Make a sauce with one tablespoonful of butter, one tablespoonful of flour, one cup of white stock from chicken, one cup of milk, one half teaspoonful salt, one salt spoonful of pepper, speck of cayenne, and yolk of one egg. In this sauce heat cold chicken cut into dice until it thickens and fill shells.

  2. To each pound of chicken, a pint of water. Clean the chicken and put on to boil, when it comes to a boil skim carefully and simmer an hour or until very tender.

  3. Take out the chicken, skin and take all the flesh off the bones.

  4. Put the bones again in water and boil until the water is reduced one half, strain and set away to cool.

Make the jelly

  1. Next morning skim off all the fat, turn the jelly into a saucepan, remove all sediment.

  2. To each quart of jelly add one fourth of a package of gelatine (which has been soaked an half hour in a cup of cold water), add pepper and salt to taste.

  3. Let it boil up, strain jelly through a napkin in a mould, put a layer of jelly an inch deep, put it on the ice to harden.

Assemble and serve

  1. Cut the chicken in long thin slices, season well with pepper and salt, and when the jelly in the mould is hard, lay in the chicken lightly and cover with the warm jelly which should be cool but not hard.

  2. Put away to harden.

  3. When ready to serve, dip the mould in warm water and turn into the center of a large flat dish.

  4. Garnish with parsley.

Nutrition, whole recipe (rough)

955Calories
59 gProtein
30 gFat
109 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. See the original page.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + chickentop 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

Chicken
Forms the main body of the aspic and provides the savoury meat set within the jelly.
Gelatine
Sets the stock into a firm jelly so the aspic holds its shape when turned out.
Egg
Yolk thickens the sauce for the filling, and hard-boiled egg adds a decorative layer.
Flour
Thickens the butter-based sauce so it binds the chicken filling.
Butter
Enriches the sauce with fat, adding richness and smooth texture.

The step that matters

Cover with warm jelly that is cool but not hard. Gelatine sets as it cools. If the jelly is too hot it melts the set layer and the chicken floats or clouds, while jelly that is already firm will not bind to the chicken and forms a poor seal.

“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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