Learn about this recipe from our historic foodways staff, then try it at home
A favorite dish in its day, this chicken pudding combines elements of a quiche and a cake. Savory yet wholesome, this dish could easily become a favorite in your family, too.
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.
— Randolph, Mary, “The Virginia Housewife,” 1827.
- 4 large eggs
- 2 cups of milk (or 1 ½ cups milk and ½ cup cream for richer flavor)
- ½ cup butter
- ¼ cup or more of flour (for thickening)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups of pre-cooked shredded chicken meat (mix of light and dark)
- ¼ teaspoon ground thyme
- 1 teaspoon of parsley flakes
- In a medium bowl, beat the eggs and milk until blended well.
- In a medium sauce pan, melt butter and whisk in flour, salt and pepper and cook, stirring, for one minute. Add a little more flour if it is too thin.
- Add the egg and milk mixture to the butter and flour combination. Whisk until smooth and remove from heat.
- Add the chicken, thyme and parsley to the above mixture and blend well.
- Pour into a greased casserole or a deep 9” pie plate.
- Bake at 350° for 45 to 50 minutes or until a knife inserted halfway between the center and side comes out clean.
- Allow to rest 10 minutes and either slice or spoon and serve.
- Optional: You can serve this with a light chicken gravy.