Chicken Pudding
From A year's cookery, 1880
Serves 1
The addition of kidneys, mushrooms, or oysters enhances the dish.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 245. The excerpt below is the record exactly as published.
Chicken Pudding. Potatoes. Baked Tomatoes. Stone Cream. Cheese. Marketing. For the Day.— Materials for Salad. About a pound and a half of the tail end of a Salmon. This part is chosen because it is the cheapest. Half a dozen ripe Tomatoes ; a slice of lean Ham ; Potatoes ; six or eight fresh Mackerel with soft roes (April 4th) ; a pennyworth of German Yeast. For To-morrow.— Half a pound of Mushrooms ; Plums and Apples. Breakfast. — Fried Kidneys and Bacon (January 2nd); Bath Chap, served yesterday; Teacakes (February 14th); Rice Milk (June 18th). Luncheon. — Lamb, served yesterday; Salad (March 13th); Custard Sippets (June 10th). Dinner. — Salmon Cutlets (July 19tli). Chicken Pudding. — Empty the crop, take out the inside, and divide the chickens into neat pieces. Line a pudding-basin with good suet crust (June 25th) ; arrange the pieces of chicken neatly inside, interspersed with the ham, which has been also neatly divided. Season with pepper and salt, and pour over all a little strong gravy, made of the chicken giblets. Cover in the usual way (June 25th). The addition of one or two sheep’s kidneys
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Cook this with the app: pantry check, scaling, and the assistant.