Fried bannock

This article is about the traditional food made with pork blood. Black pudding is a distinct regional type of blood sausage originating in fried bannock United Kingdom and Ireland. The word pudding is believed to derive from the French boudin, originally from the Latin botellus, meaning “small sausage”.

Blood puddings are often considered to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood rapidly spoils unless prepared in some way, making a pudding with it is one of the easiest ways of ensuring it does not go to waste. While the majority of modern black pudding recipes involve pork blood, this has not always been the case. As a product of the slaughtering process, eating black puddings was historically associated with Martinmas, when the annual slaughter of livestock took place. Most traditional recipes from the UK involve stirring the fresh blood, adding fat and some form of rusk, and seasoning, before filling the mixture into a casing and boiling it. In Ireland, in addition to the more general type of black pudding, there is a distinct regional variety called drisheen, which is particularly associated with Cork. This section needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. Black pudding can be grilled, fried, baked, or boiled in its skin. It can also be eaten cold, as it is cooked in production. In Scotland and the north of England some chip shops sell deep-fried, battered black pudding. Novel culinary uses for black pudding include black pudding ice cream, while perhaps a more conventional modern recipe is using it as an accompaniment to scallops.

Since the 1980s, the World Black Pudding Throwing Championships has been held in Ramsbottom. In past years the Bacup Food and Black Pudding Festival has been held in Bacup. The Oxford companion to food, OUP, 2006, p. Jamieson, Supplement to the etymological dictionary of the Scottish language, v1, p. The Encyclopedia Britannica, Volume 20, 1929, p. Islands of Inquiry: Colonisation, Seafaring and the Archaeology of Maritime Landscapes, ANU, p. Floyd on Britain and Ireland, BBC, p.

Good enough to eat: how we shop, what we eat, Macmillan, p. A glossary of words used in the neighbourhood of Whitby, English Dialect Society, p. A Glossary: Or, a Collection of Words, Phrases, Names, and Allusions to Customs, Proverbs, Etc: Which Have Been Thought to Require Illustrations in the Works of English Authors, Particularly Shakespeare and His Contemporaries, vI, p. The English Dialect Dictionary, vol I, p. International Dictionary of Food and Cooking, Taylor and Francis, p. Proof of black pudding’s birthplace is back home in Bury”. Marystown man enjoys making traditional Newfoundland fare”.

Disappearing Foods: Studies in Food and Dishes at Risk, Oxford, p. Kerry-Based Sneem Black Pudding Secures Geographical Indication”. Proof is in the Sneem black pudding! Sneem Black Pudding granted special European status”. Minister Creed welcomes approval of PGI status for Sneem Black Pudding”. What our Secret Service spy thought of these seven Derby fish and chip shops”. One interesting item on the menu was deep-fried black pudding.

BBC Food: Scallops with bacon, black pudding and colcannon”. Manchester’s take on the Scotch egg has become a snack sensation”. Ramsbottom World Black Pudding Throwing Championships”. The World Black Pudding Throwing Championships return to Ramsbottom on Sunday”. PICTURES: Thousands flock to Ramsbottom for World Black Pudding Throwing Championships”.

For the thicker batons of potato known as “chips” in the UK, see French fries. Potato chips form a large part of the snack food and convenience food market in Western countries. The earliest known recipe for something similar to today’s potato chips is in William Kitchiner’s book The Cook’s Oracle published in 1817, which was a bestseller in the United Kingdom and the United States. A legend associates the creation of potato chips with Saratoga Springs, New York, decades later than the first recorded recipe. In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass-produced for home consumption.

The Dayton, Ohio-based Mikesell’s Potato Chip Company, founded in 1910, identifies as the “oldest potato chip company in the United States”. Since 2010, air frying has become a popular alternative to deep frying, including the preparations of homemade potato chips. In an idea originated by the Smiths Potato Crisps Company Ltd, formed in 1920, Frank Smith packaged a twist of salt with his chips in greaseproof paper bags, which were sold around London. The potato chip remained otherwise unseasoned until an important scientific development in the 1950s. The first flavored chips in the United States, barbecue flavor, were being manufactured and sold by 1954. Chips sold in markets were usually sold in tins or scooped out of storefront glass bins and delivered by horse and wagon. Early potato chip bags were wax paper with the ends ironed or stapled together.