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Baked Chicken Pudding

A baked dish of cooked chicken covered in a milk, flour, and egg batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Baked Chicken Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Prepare the chickens and cook them as for pie.

Make the batter

  1. In a bowl, make a batter by mixing milk, flour, and eggs with salt.

  2. Beat the egg yolks until light, then gradually add flour and milk.

  3. Fold in the beaten egg whites.

Bake and serve

  1. Layer the cooked chicken in a baking dish and pour the batter over it until all is used.

  2. Ensure the top is covered with batter.

  3. Bake in a 400°F (200°C) oven.

  4. Make gravy from the chicken cooking liquid.

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

    Shared aroma: 1-hexanal (fruit).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + chickentop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Egg yolks and whites give the batter structure and help it set as it bakes.
Flour
Forms the body of the batter, giving it structure as it sets in the oven.
Milk
Hydrates the flour and adds moisture and richness to the batter.

The step that matters

Folding in the beaten egg whites. Whites hold air that makes the batter light. Folding gently keeps that air in; stirring vigorously deflates the foam and leaves a denser pudding.

“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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