Skip to main content
Main

Chicken Pudding

A baked dish of layered chicken, eggs, milk, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Chicken Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the chicken

  1. Stew the chickens until cooked.

  2. Remove the chickens from the liquid to cool.

Make the batter

  1. Beat the eggs in a bowl.

  2. Stir in the milk and wheat flour.

  3. Add the salt.

Assemble and bake

  1. Cover the bottom of a pudding dish with the mixture.

  2. Add a layer of seasoned chicken.

  3. Repeat layers until the dish is filled.

  4. Top with a final layer of the pudding mixture.

  5. Bake at 350°F (175°C) for 45 minutes or until brown.

Serve

  1. Stir an egg into the remaining cooking liquid to serve hot with the pudding.

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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + wheattop 13% of all pairs
    Smell alikemoderate
    Cooked together296 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Bind the mixture and help it set as it bakes.
Wheat flour
Thickens the milk mixture so it holds its shape when baked.
Milk
Provides liquid and moisture for a tender, custard-like pudding.
Chickens
Supply the main filling, cooked until tender before layering.

The step that matters

Bake until brown. Baking long enough lets the egg and flour mixture set firmly, while stopping at the right point keeps the custard from drying out or curdling.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes