A 1928 recipe for chicken braised in milk with light, fluffy dumplings
In short: This video revives a 1928 recipe that transforms chicken and milk into a tender, comforting meal. Learn how to brown chicken in butter before baking it in a milk bath, finished with simple, spoon-dropped dumplings.
The process begins by cutting chicken into frying-sized pieces, coating them in flour, and browning them in butter. Once seasoned, the chicken is covered in sweet milk and baked slowly. The accompanying dumplings are made from a batter of egg, milk, salt, and baking powder, with enough flour added to ensure the mixture drops easily from a spoon.
The cooking time for these dumplings is notably brief, requiring only eight minutes to set when dropped by the teaspoonful. This historical method highlights a classic approach to home cooking that relies on simple pantry staples to create a rich, cohesive dish.
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Sources
- Summary by Intellect · source: Chicken Cooked in Milk From 1928 - Dumplings Too! Old Cookbook Show
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