From Felicity’s Cookbook: A Peek at Dining in the Past With Meals You Can Cook Today © 1994 by Pleasant Company Publications, Inc. Reprinted with permission of American Girl Publishing, Inc.
Read more: The Great American Girl Doll Cook-Off
- Yield:6 servings
- 2 tablespoons butter
- 2 pounds boneless, skinless chicken breasts
- 2 cups water
- 1 teaspoon salt
- Shortening or butter to grease casserole dish
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3 tablespoons butter
- 3 eggs
- 1 1/2 cups milk
Melt 2 tablespoons of butter in the skillet over medium heat.
Add the chicken breasts to the skillet. Turn the pieces with tongs until they are browned on both sides.
Measure the water and 1 teaspoon of salt into the skillet. When the water boils, or bubbles quickly, turn down the heat until the water simmers, or bubbles gently.
Cover the skillet and cook the chicken for 1/2 hour.
Use paper towels to grease the casserole dish with shortening or butter.
Use tongs to put the cooked chicken breasts into the casserole. Preheat the oven to 375°.
To make the batter for the chicken pudding, put the flour, salt, and baking soda in the small mixing bowl and stir them until they are well blended.
Melt 3 tablespoons of butter in the small saucepan over low heat.
Crack the eggs into the large mixing bowl and beat them together with the milk. Stir the melted butter into the eggs and milk.
Add the flour mixture to the liquid mixture. Beat this batter until it is smooth. Pour the batter over the chicken breasts in the casserole dish.
Bake the chicken pudding for about 40 minutes, until the batter puffs up and turns golden brown.
Have an adult remove the chicken pudding from the oven and place it on a trivet at the table to serve.