Recipe: Chicken Pudding

Cut up two young CHICKENs into good-sized pieces; put them in a Saucepan with just enough water to cover them well. When boiled quite tender, season with salt and pepper; let them simmer ten or fifteen minutes longer; then take the CHICKEN from the BROTH and remove all the large bones. Place the meat in a well-buttered PUDDING dish, season again, if necessary, adding a few bits of butter. Pour over this the following batter:—
Eight eggs beaten light and mixed with one quart of milk, three tablespoonfuls of melted butter, a teaspoonful of salt and two large teaspoonfuls of baking powder, added to enough sifted flour to make a batter like griddle-cakes.

Bake one hour in a moderate oven.

Make a gravy of the BROTH that remained from the cooking of the CHICKEN, adding a tablespoonful of flour stirred into a third of a cup of melted butter; let it boil up, putting in more water if necessary. Serve hot in a gravy boat with the PUDDING.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)