|
|
 Rich hog's black pudding made with minced pork as well as blood, possibly with currants and spice. William Holloway's 'A General Dictionary of Provincialisms' of 1839 defines Blackpot simply as a Somerset word for "black pudding". JO Halliwell's 'A Dictionary of Archaic and Provincial Words' of 1855 gives; "The pot is a hog's black pudding made with the blood and grits unground stutfed into pigs guts or chitterlings.Otherwise blackpot, the pudding, is more of the sausage kind and has no blood in it but minced pork and sometimes raisins and currants and spice to season it and many other rich materials stuffed commonly into the larger guts MS Devon" Garrett's 'The Encyclopędia of Practical Cookery' of 1898 give a receipt with 4lbs of fresh pork, minced, with onions, pepper, allspice and pigs blood. Thomas Hardy's characters seem particularly fond of blackpot, it is eaten in 'The Trumpet Major', 'Jude the Obscure'. In 'Tess of the Durbevilles', Jack Durbeyfield, having learned that he is an aristocrat, says; "I should like for supper, well, lamb's fry if they can get it; and if they can't, black-pot".  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |