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Chicken Pudding
From Virginia Cookery-book, 1884
Serves 5
Can be enriched with additional eggs and ham.
Presented as published in 1884. 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
Nutrition per serving
679Calories
45 gProtein
48 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein45 g
Carbohydrates48 g
Fiber0 g
Sugars9.6 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol361 mg
Sodium256 mg
Potassium701 mg
Calcium299 mg
Iron5.1 mg
Magnesium71 mg
Phosphorus571 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C2.2 mg
Vitamin A214 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate117 mcg
Choline292 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 50. The excerpt below is the record exactly as published.
Chicken Pudding. Cut f onr young chickens up into quarters and put them to stew in a saucepan, with a large spoonful of butter, and a seasoning of salt, pepper, and celery or parsley. While the chicken is stewing make a batter of six eggs, a quart of milk, a light pint of flour, and a table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.