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Williamsburg Chicken Pudding




Source of Recipe


VV Daily Press


Recipe Introduction


“The Williamsburg Art of Cookery or Accomplished Gentlewoman’s Companion,” by Helen Bullock (Colonial Williamsburg Inc., 1939).

The book was a reprint of the 1742 book, “First American Book on the Art of Cookery, The Compleat Housewife, or Accomplished Gentlewoman’s Companion,” by William Parks (Williamsburg, Virginia).




List of Ingredients




1 (4 to 5-pound) chicken
1 onion, diced
3 celery tops, chopped
3 sprigs parsley, diced
1 teaspoon thyme
salt and pepper
1 pint (2 cups) milk
3 eggs, well beaten
1/4 cup flour
1/4 cup melted butter
1 teaspoon salt



Recipe



Cut up a four or five pound fowl as for fricassee. Put the meat it in your kettle with water to cover, with one onion, a few celery tops, some sprigs of parsley, a teaspoonful of thyme, salt and pepper.

Simmer gently until fowl is tender. Take from broth, remove skin and place in a shallow baking dish. Pour over it one cup of strained broth. Make a batter of one pint of milk, three well beaten eggs, 1/4 cup flour, 1/4 cup melted butter and 1 teaspoon salt.

Pour this over your chicken and bake in a moderate oven about 35 minutes. Serve immediately with a gravy made of thickened broth in a separate dish.

Source: Mrs. Randolph, Market Square Tavern Kitchen, 1831, in “The Williamsburg Art of Cookery or Accomplished Gentlewoman’s Companion,” by Helen Bullock (Colonial Williamsburg Inc., 1939).