White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing.[2] Recipes in previous centuries included a wider range of ingredients.
White pudding is often thought of as a very old dish[3] that, like black pudding, was a traditional way of making use of offal following the annual slaughter of livestock. Whereas black pudding-type recipes appear in Roman sources, white pudding likely has specifically medieval origins, possibly as a culinary descendant of medieval sweetened blancmange-type recipes combining shredded chicken, rice and almonds,[4] or as a way of lightening up offal with the addition of cream, eggs and breadcrumbs.[5] Meatless versions were common, as they could be eaten during the Lenten period of abstinence. Many older recipes are sweetened: a 15th-century British pudding combined pork liver, cream, eggs, breadcrumbs, raisins and dates, while a 1588 recipe collection featured a white pudding made of beef suet, breadcrumbs, egg yolk and currants, flavoured with nutmeg, sugar and cinnamon.[6] A similar recipe given in Woolley's 1670 book The Queen-Like Closet used hog's lights and was filled into intestine sausage-skins.[7] By the mid-18th century, Elizabeth Raffald's white pudding recipe, "White Puddings in Skins", combined rice, lard, ground almonds, currants and egg, using sugar, nutmeg, cinnamon and mace as flavourings; by this period the inclusion of offal such as liver or lights, as well as sweet flavourings, was becoming rarer.[7]
An oatmeal pudding recipe found in the 18th century Compleat Housewife is made with beef suet and cream, thickened with oatmeal and mixed up with egg yolks, then baked in a dish with marrow.
Alongside these more refined and elaborate recipes, a simpler form of white pudding was popular in Ireland, Scotland, and some parts of Northern England, combining suet, oatmeal (or barley in Northumberland), seasoning and onions, in sheep's or cow's intestines. In Gaelic-speaking parts of Scotland and Ireland they were referred to by the names marag gheal or putóg bhán.[8]: 883 These oatmeal-based puddings survived into modern Irish and Scottish cuisine, although with significant regional differences. Modern commercially made Scottish white puddings are generally based on oatmeal, onions, and beef suet;[9] the same mixture simply fried in a pan is known as skirlie. In Ireland, white puddings also include a substantial proportion of pork or pork liver and pork fat. Most modern white puddings are filled into a synthetic cellulose casing and boiled or steamed; typical spices used include white pepper, nutmeg, and sage.
Preparation
White pudding may be cooked whole, or cut into slices and fried or grilled. Irish white pudding is an important feature of the traditional Irish breakfast. Scottish white pudding is often served, like skirlie, with minced beef and potatoes, or is available deep fried in many chip shops.[10]
White puddings were once also associated with south-western England: Taylor, in the 17th century, mentions "the white puddings of Somersetshire". Hog's pudding, still made in Somerset, Cornwall and Devon, is very similar to other white puddings although is somewhat more highly spiced.
Another Scottish variant, fruit pudding, includes dried fruit in addition to beef suet and oatmeal.
^See, for instance, James Joyce's A Portrait of the Artist as a Young Man: "White pudding and eggs and sausages and cups of tea! How simple and beautiful was life after all!" Joyce, James (1922). A Portrait of the Artist as a Young Man. B. W. Huebsch. p. 168.
^Ayto, John (1990). The Glutton's Glossary: A Dictionary of Food and Drink Terms. Routledge. p. 317. ISBN978-0-415-02647-5.
^Davidson and Jaine (2014) The Oxford Companion to Food, OUP, p.786
^Quinzio (2013) Pudding: a Global History, Reaktion, p.30
^Stavely and Fitzgerald (2004) America's Founding Food, UCP
white, pudding, oatmeal, pudding, scotland, mealy, pudding, meat, dish, popular, ireland, northern, ireland, scotland, northumberland, nova, scotia, newfoundland, irish, black, white, puddingalternative, namesirish, putóg, bhán, marag, ghealtypepuddingplace, o. White pudding oatmeal pudding or in Scotland mealy pudding is a meat dish popular in Ireland 1 Northern Ireland Scotland Northumberland Nova Scotia and Newfoundland White puddingIrish black and white puddingAlternative namesIrish putog bhan marag ghealTypePuddingPlace of originGreat Britain and IrelandRegion or stateEngland Ireland Scotland Northern IrelandAssociated cuisineUnited Kingdom and IrelandMain ingredientsoatmeal or barley suet pork meat or liverVariationsHog s pudding Media White puddingWhite pudding is broadly similar to black pudding but does not include blood Modern recipes consist of suet or fat oatmeal or barley breadcrumbs and in some cases pork and pork liver filled into a natural or cellulose sausage casing 2 Recipes in previous centuries included a wider range of ingredients Contents 1 History and recipes 2 Preparation 3 Regional variants 4 See also 5 ReferencesHistory and recipes EditWhite pudding is often thought of as a very old dish 3 that like black pudding was a traditional way of making use of offal following the annual slaughter of livestock Whereas black pudding type recipes appear in Roman sources white pudding likely has specifically medieval origins possibly as a culinary descendant of medieval sweetened blancmange type recipes combining shredded chicken rice and almonds 4 or as a way of lightening up offal with the addition of cream eggs and breadcrumbs 5 Meatless versions were common as they could be eaten during the Lenten period of abstinence Many older recipes are sweetened a 15th century British pudding combined pork liver cream eggs breadcrumbs raisins and dates while a 1588 recipe collection featured a white pudding made of beef suet breadcrumbs egg yolk and currants flavoured with nutmeg sugar and cinnamon 6 A similar recipe given in Woolley s 1670 book The Queen Like Closet used hog s lights and was filled into intestine sausage skins 7 By the mid 18th century Elizabeth Raffald s white pudding recipe White Puddings in Skins combined rice lard ground almonds currants and egg using sugar nutmeg cinnamon and mace as flavourings by this period the inclusion of offal such as liver or lights as well as sweet flavourings was becoming rarer 7 An oatmeal pudding recipe found in the 18th century Compleat Housewife is made with beef suet and cream thickened with oatmeal and mixed up with egg yolks then baked in a dish with marrow Alongside these more refined and elaborate recipes a simpler form of white pudding was popular in Ireland Scotland and some parts of Northern England combining suet oatmeal or barley in Northumberland seasoning and onions in sheep s or cow s intestines In Gaelic speaking parts of Scotland and Ireland they were referred to by the names marag gheal or putog bhan 8 883 These oatmeal based puddings survived into modern Irish and Scottish cuisine although with significant regional differences Modern commercially made Scottish white puddings are generally based on oatmeal onions and beef suet 9 the same mixture simply fried in a pan is known as skirlie In Ireland white puddings also include a substantial proportion of pork or pork liver and pork fat Most modern white puddings are filled into a synthetic cellulose casing and boiled or steamed typical spices used include white pepper nutmeg and sage Preparation EditWhite pudding may be cooked whole or cut into slices and fried or grilled Irish white pudding is an important feature of the traditional Irish breakfast Scottish white pudding is often served like skirlie with minced beef and potatoes or is available deep fried in many chip shops 10 Regional variants EditThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed November 2021 Learn how and when to remove this template message White puddings were once also associated with south western England Taylor in the 17th century mentions the white puddings of Somersetshire Hog s pudding still made in Somerset Cornwall and Devon is very similar to other white puddings although is somewhat more highly spiced Another Scottish variant fruit pudding includes dried fruit in addition to beef suet and oatmeal See also Edit Food portalBoudin Goetta Haggis Red pudding Scrapple List of Irish dishesReferences Edit See for instance James Joyce s A Portrait of the Artist as a Young Man White pudding and eggs and sausages and cups of tea How simple and beautiful was life after all Joyce James 1922 A Portrait of the Artist as a Young Man B W Huebsch p 168 Ayto John 1990 The Glutton s Glossary A Dictionary of Food and Drink Terms Routledge p 317 ISBN 978 0 415 02647 5 Davidson and Jaine 2014 The Oxford Companion to Food OUP p 786 Quinzio 2013 Pudding a Global History Reaktion p 30 Stavely and Fitzgerald 2004 America s Founding Food UCP Quinzio 2013 p 31 a b Stavely and Fitzgerald 2011 Northern Hospitality Cooking by the Book in New England UMP p 329 Armstrong 1825 A Gaelic Dictionary in Two Parts To which is Prefixed a New Gaelic Grammar J Duncan Berry 2013 The Breakfast Bible Bloomsbury p 58 White Pudding Cooking Instructions Macbeths Retrieved 2022 12 29 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link Retrieved from https en wikipedia org w index php title White pudding amp oldid 1130353478, wikipedia, wiki, book, books, library,
