chicken pudding
(from The Virginia Housewife by Mary Randolph, 1825)
Ingredients:
Instructions:
(from The Virginia Housewife by Mary Randolph, 1825)
Ingredients:
4 young chickens
10 eggs
1 qt. milk
1/4 lb. butter
pepper & salt
flour
thyme & parsley
Instructions:
Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it; send nice white gravy in a boat.
Last edited by a moderator: