Or to put it another way…
Why do only Americans call the thing that only Britons eat - blood pudding when Britons call it Black Pudding?
Why did someone go to the trouble of coming up with a different name for something that already had a name and which they were not likely to adopt (widely) as a foodstuff)
(assuming that is how it happened. For all I know it could have been us Brits that changed the name, while Americans kept the old name)
Black Pudding is something I have never tried, but it sounds absolutely disgusting. To think people eat it for breakfast - I think I would throw up.
So that naive Americans won’t accidentally eat something as horrid as Blood Pudding. Not that Black Pudding sounds any more appetizing, but you can never be to careful, and we Yanks not only like to call a spade a spade, sometimes we call it a goddamn shovel, just for good measure.
“What is blood pudding?”
Too damn hard to find in the US–that’s what it is. My only exposure to this delicacy was at a restaurant in–of all places–an Argentine restaurant in Miami Beach (Las Vacas Gordas), which also served sweetbreads and chitlins.
I can’t answer your question, though. But I started salivating when I read it.
The OED first cites it as
This is not a quote from 'Merika.
In all fairness, the OED also cites “black pudding” equally as early:
Blame it on America!
An Argentine restaurant? Actually that figures. The Argentinians will eat anything meat based. They are serious about their meat - especially steaks.
It’s not just English. In Europe it is blutwurst or blood sausage. Down south it’s boudin des branches.
I guess it’s like marmite in that you can love it or hate it.
As a youngster I too was put off by the idea of eating solidified blood. Until the day I nibbled a bit that my mum had left on her plate.
I loved it.
Although I have never successfully managed to cook it myself.
I guess us Black-pudding lovers are closet-vampires.
Food Network: Blood Sausage/ Blood Pudding/Black Pudding
Seems to be a pretty common dish in Western Europe. The English call it “black,” the French have a separate name for it, but modify that name with “black” (although the Cajun recipes call it boudin de Pays instead of boudin noir, and the Germans call it “blood.” (I have no idea what the etymology of the Spanish word might be as it does not appear to be related to blood, pudding, or sausage.) It is possible that Blood Pudding got its first dispersion in the States among the Pennsylvania Dutch (German immigrants noted for their meat dishes) and the word was anglicized from there. (Pure WAG. I have not yet found an etymology.) Around Cleveland, (some German, lots of Balkan immigrants) I have usually seen it called Blood Sausage rather than Blood Pudding, but our local butcher was a German immigrant, and his usage may be overlaying any memories I have of other names.
Allright Lobsang you said earlier that you were hungry…
and you’re from the UK…hmmm is that what you had for supper then? Come on now, you know what blood pudding is, come on 'fess up! You damned vampire…
Black Pudding (Blood Pudding)
1 qt. Pig’s blood
3/4 lb. bread crumbs
1/2 lb. suet
Salt and pepper, to taste
1 qt. milk
1 c. cooked barley
1 c. dry oatmeal
1 oz. powdered mint
Mix all ingredients together in a bowl, pour into a large pan and bring to a boil. Pour in a wide shallow bowl and season again if necessary. When cold it may be cut into slices and fried.
Sounds good, huh?
How did I miss samclem’s post? Well, scrap my WAG.
Darn…a little slow on my posts tonight it seems.
u2 tom…
Just so you know… It’s available here in Maine at the supermarket.
And some people thing I’m gross in my enjoyment of scrapple, hog maw, and tripe.
What ever happened to Campbells Pepper Pot soup? Yes, I know it had tripe in it, but it was yummy! Darn. I grew up with that, and wanted to introduce my daughter to it, yet it is not to be found! Darn again!.
DWC sulks in corner at loss of favorite soup
[bart]
“The secret ingredient is blood”
[/bart]
ate it at an irish pub in dubai. it looks innocuous… i expected pools of blood around some jelly-like thingy, but it was er… black. and had flavour, unlike most of the other Brit/ irish food!!
tell me, does any religion expressly ban the consumption of blood? cooked or otherwise?
Welcome to the Boards heynow!
How about congealed and partially burnt blood with fat mixed in with flour and water?
I love gravy.