September 5, 2015 Lauren Dibble 1Comment

chicken pudding

I have a weakness for historic cookbooks. There’s something nostalgic about cooking the same recipe, the same meal that women cooked a hundred years ago, two hundred years ago.

The first book that got me hooked on historic cooking was The Virginia Housewife by Mary Randolph. Growing up in a 300 year old farm house in Virginia, I felt a kinship to Ms Randolph, and I could easily imagine her in my family home, cooking snapping turtle soup, or going to the root cellar for a knuckle of beef. 

These historic recipes also marry perfectly with my homesteading adventures. In 1860, when The Virginia Housewife was published, cooks had no other options but to use fresh, local, completely natural products and find delicious, inventive ways to prepare them.
I’ve done my best to interpret Mary’s recipe for Chicken Pudding, what she fondly labeled “A Favourite Virginia Dish.” I cut back on the number of eggs (the original recipe called for 10!), and added a tad more heavy cream. I simmered a whole chicken in a quart of chicken broth, covered, in a dutch oven for an hour to use for this recipe, but any left over or canned chicken will do.
It is very rich, but at the same time light and fluffy. It’s a simple recipe to make if your chickens are being over-achievers and you find yourself swimming in eggs and can be made for breakfast, lunch or dinner!


  • 5 eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1 stick butter (ya’ll)
  • 1/2 cup of fresh “sweet herbs” (or 1 Tbsp each of dried herbs)
    • basil
    • oregano
    • sage
    • rosemary
    • parsley
  • 1-2 cups cooked chicken


  1. Preheat the oven to 350 degress.
  2. Melt the stick of butter over a medium heat. Add the herbs and stir constantly.
  3. In a separate bowl, whisk together the eggs, heavy cream, and milk.
  4. Stir egg mixture into the butter.
  5. Stir in the chicken and bake for 45 min.

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