Chicken Pudding

Ingredients

• two young chickens
• Eight eggs
• one quart of milk
• three tablespoonfuls of melted butter
• a teaspoonful of salt
• two large teaspoonfuls of baking powder

Method

1. 1

   Cut chickens into pieces, boil until tender, season, and simmer.

2. 2

   Place meat in a buttered dish, pour over a batter made from eggs, milk, butter, salt, and flour.

3. 3

   Bake for one hour and serve with gravy made from the broth.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 56. The excerpt below is the record exactly as published.

CHICKEN PUDDING. Cut up two young chickens into good-sized pieces ; put them in a saucepan with just enough water to cover them well. When boiled quite tender, season with salt and pepper ; let* them simmer ten or fifteen min- utes longer ; then take the chicken from the broth and remove all the large bones. Place the meat in a well-buttered pudding dish, season again, if necessary, adding a few bits of butter. Pour over this the following batter : — Eight eggs beaten light and mixed with one quart of milk, three table- spoonfuls of melted butter, a teaspoonful of salt and two large teaspoon- fuls of baking powder

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