Chicken Pudding

Ingredients

• The fowl should be young and tender, and divided at every joint
• four well beaten eggs
• one quart of milk
• three cups of flour
• three tablespoons of melted butter
• one-half teaspoon of soda
• one of cream-tartar

Method

1. 1

   Season the chicken with pepper, salt, and a lump of butter the size of an egg.

2. 2

   Stew slowly for half an hour or until tender.

3. 3

   Take them out on a hot dish, setting aside some of the liquor for gravy.

4. 4

   Make a batter of milk, flour, melted butter, soda, cream-tartar, beaten eggs, and a little salt.

5. 5

   Put a layer of chicken in the bottom of the dish and pour some batter over it, then the remainder of the chicken and the rest of the batter.

6. 6

   Bake in a moderate oven.

7. 7

   Beat up an egg and stir into the gravy that was set aside; thicken with rice or wheat flour.

As published

This recipe was extracted from Cooks in clover (1889), page 13. The excerpt below is the record exactly as published.

Chicken Pudding. — The fowl should be young and tender, and divided at every joint; s-eason with pepper, salt, and a lump of butter the size of an egg, to each chicken. Stew slowly half an hour or until tender. Take them out on a hot dish, setting aside some of the liquor for gravy. Make a batter of one quart of milk, three cups of flour, three tablespoons of melted butter, one-half teaspoon of soda, one of cream-tartar, four well beaten eggs

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