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Chicken Pudding

A baked dish of boiled chicken pieces mixed with a batter of eggs, milk, butter, flour, and baking powder, served with gravy.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 10 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

Ingredients

Directions

Cook the chicken

  1. Cut up two young chickens into good-sized pieces.

  2. Put the chicken pieces in a saucepan with just enough water to cover them well.

  3. Boil until quite tender.

  4. Season with salt and pepper.

  5. Let them simmer ten or fifteen minutes longer.

  6. Remove the chicken from the broth and remove all the large bones.

Assemble and bake

  1. Place the meat in a well-buttered pudding dish, season again if necessary, adding a few bits of butter.

  2. Pour over the meat the batter made from eight eggs beaten light, one quart of milk, three tablespoonfuls of melted butter, a teaspoonful of salt, two large teaspoonfuls of baking powder, and enough sifted flour to make a batter like griddle-cakes.

  3. Bake one hour in a moderate oven.

Make the gravy and serve

  1. Make a gravy from the broth that remained from cooking the chicken, adding a tablespoonful of flour stirred into a third of a cup of melted butter.

  2. Let the gravy boil up, adding more water if necessary.

  3. Serve hot in a gravy boat with the pudding.

Nutrition, whole recipe (rough)

955Calories
59 gProtein
30 gFat
109 gCarbs
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

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

By F. L. Gillette and Hugo Ziemann. 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + chickentop 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. 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

Eggs
Bind the batter and set into a custard-like structure as the pudding bakes.
Baking powder
Releases gas in the batter so the pudding rises and becomes light.
Milk
Thins the batter and adds moisture and richness to the pudding.
Flour
Thickens the batter and, in the gravy, thickens the broth.
Butter
Adds richness and fat, carrying flavor and keeping the pudding tender.
Chicken
Provides the main meat, which stays moist when simmered gently before baking.

The step that matters

Let the gravy boil up. Flour needs to reach a boil in liquid to fully thicken the gravy and lose its raw starchy taste; too little heat leaves it thin and pasty.

“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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