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Chicken Pudding, a Favourite Virginia Dish

A baked pudding made with eggs, milk, butter, flour, and boiled chicken.

From an old cookbook · modernised transcription
By Mary Randolph · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Milk and butter 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, a Favourite Virginia Dish

Ingredients

Directions

Make the batter

  1. Beat ten eggs very light.

  2. Add a quart of rich milk to the eggs.

  3. Add a quarter of a pound of butter, melted, to the mixture.

  4. Add some pepper and salt.

  5. Stir in as much flour as will make a thin good batter.

Prepare the chicken

  1. Clean the four young chickens nicely.

  2. Cut off the legs, wings, and other parts.

  3. Put the chickens in a saucepan with some salt, water, and a bundle of thyme and parsley.

  4. Boil them till nearly done.

Assemble and bake

  1. Take the chicken from the water and put it in the batter.

  2. Pour the mixture into a dish.

  3. Bake it.

  4. Serve nice white gravy in a boat.

Nutrition, whole recipe (rough)

500Calories
46 gProtein
29 gFat
14 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
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

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

By Mary Randolph. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Beaten eggs set the batter and bind it around the chicken as it bakes.
Flour (in the method)
Flour thickens the milk and eggs into a batter that holds its shape when baked.
Milk
Milk adds moisture and softness to the batter, keeping the baked pudding tender.
Butter
Melted butter adds richness and fat, which carries flavour and softens the batter's texture.
Chicken
Partly boiled chicken is the main filling, finishing its cooking in the batter in the oven.

The step that matters

Boil the chicken till nearly done. The chicken finishes cooking while baking in the batter. Boiling it fully first would leave the meat dry and tough, while underdone meat would stay unsafe to eat.

“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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