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Chicken Pudding

A baked chicken covered in a thick batter made from eggs, milk, butter, flour, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. Beat the eggs very lightly in a bowl.

  3. Add the milk, butter, pepper, and salt to the eggs.

  4. Stir in enough flour to make a batter as thick as pancake batter.

Prepare the chicken

  1. Cut up the chicken and boil it until tender.

  2. Remove the large bones from the chicken and place it in a baking dish.

Bake and serve

  1. Pour the batter over the chicken and bake until brown.

  2. If desired, add oysters before baking and serve with the chicken's gravy.

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 + 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. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

    Shared aroma: 1-hexanal (fruit).

  5. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

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
Beaten eggs give the batter structure and help it set as it bakes.
Flour
Flour thickens the batter so it coats the chicken and bakes into a firm pudding.
Milk
Milk adds moisture and softness to the batter as it bakes.
Butter
Butter adds fat, richness, and flavor to the batter.
Chicken
Chicken is the main filling, cooked first so it is tender before baking.

The step that matters

Stir in the flour to a pancake-batter thickness. If the batter is too thin it will run off the chicken and bake unevenly, while too thick a batter bakes heavy and dense. Eggs need to be beaten lightly so the batter stays smooth and the pudding sets evenly.

“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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