Chicken Pudding

Ingredients

• Dress and cut one chicken into small pieces
• one quart green corn grated or cut fine
• add three eggs beaten light
• one pint sweet milk
• season with salt
• season with pepper

Method

1. 1

   Put chicken into a saucepan with a little water, season with salt and pepper, and boil until tender.

2. 2

   Remove chicken and place in a three-quart pudding dish.

3. 3

   Mix green corn, beaten eggs, and sweet milk, season with salt and pepper, and pour over the chicken.

4. 4

   Dredge thickly with flour, lay on bits of butter, and bake until done.

As published

This recipe was extracted from Buckeye cookery (1892), page 157. The excerpt below is the record exactly as published.

CHICKEN PUDDING. Dress and cut one chicken into small pieces, put it into a sauce- pan or kettle with a little water, season with salt and, pepper, let boil until it begins to grow tender, then take out and put into a three-quart pudding dish ; have ready one quart green corn grated or cut fine, to which add three eggs beaten light and one pint sweet milk; season with salt and pepper, and pour this mixture over the chicken, dredge thickly with flour, lay on bits of butter and bake until done.—WMrs. A. Wilson, Rye, N. Y. | DRESSING FOR CHICKEN OR BEEF. Boil potatoes, mash as if for the table, except that they should be less moist, stuff the chicken or roast with this, and bake as ordi- narily ; for ducks add onions chopped fine; if the bread-dressing is wanted too, it may be laid in the corner of the pan.—J/rs. Carrie Beck. | FRICASSEED CHICKEN. Cut up and put on to boil, skin side down, in a small cee of water, season with salt, pepper, and slices of an onion if likeds stew gently until tender, remove chicken, add a half pint cream or milk to gravy, and thicken with butter and flour rubbed smoothly together (adding a little of the gravy to soften and help mix them), let boil two.or three minutes, add a little chopped parsley and serve. Or, first fry the chicken brown in a little hot lard, take out chicken, add a table-spoon flour, and let cook a minute, stirring constantly; add a pint water (or stock if at hand), a little vinegar or Worces- tershire sauce, season with salt and pepper; when it has boiled, remove from fire, strain, add the beaten yolk of an egg, pour over the chicken and serve. Or, put chicken in sauce-pan with barely enough water to cover, stew gently until tender; have a frying-pan prepared with a few slices of salt pork, drain chicken and fry with pork until it is a fine, rich brown; take chicken and bits of pork ‘from the pan, pour in the broth, thicken with brown flour, mixed _ smooth with a little water, and season with pepper

Cook this with the app: pantry check, scaling, and the assistant.