A savory baked chicken and sweet corn pudding recipe contributed by L. M. Annable to Good Housekeeping. The name of the recipe aside, I'm kind of curious about this one.
Original
Chicken Pudding
Dress and cut one chicken into small pieces, put into a small pan with a little water and season until it begins to grow tender, take out and put into a large pudding dish. To one quart green corn (canned may be used) add three well beaten eggs and one pint sweet milk ; season with salt and pepper and pour over the chicken. Dredge with flour, lay bits of butter over the top and bake until done.
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Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n40, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
1 chicken, dressed and cut into small pieces
water
1 quart green corn
3 eggs, well beaten
1 pint sweet milk
salt
pepper
flour
butter
Directions
Dress and cut one chicken into small pieces, put into a small pan with a little water and season until it begins to grow tender, take out and put into a large pudding dish. To one quart green corn (canned may be used) add three well beaten eggs and one pint sweet milk ; season with salt and pepper and pour over the chicken. Dredge with flour, lay bits of butter over the top and bake until done.
Item type
recipe
Yield
Not stated
Timing
Not stated
Temperature
Not stated
Equipment
small pan; large pudding dish
Names & connections
Chicken puddingtopic · dish type
Source context
publication context
To Cook Chickens
To Cook Chickens
By L. M. Annable
CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.
Source evidence: To Cook Chickens
By L. M. Annable
CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.
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