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PUDDING

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Originally appearing in Volume V22, Page 632 of the 1911 Encyclopedia Britannica.
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PUDDING , a See also:

term, now of rather wide application, for a dish consisting of boiled See also:flour enclosing or containing See also:meat, vegetables or See also:fruit, or of See also:batter, See also:rice, See also:sago or other farinaceous foods boiled or baked with See also:milk and eggs. Properly a pudding should be one boiled in a See also:cloth or bag. There are countless varieties, of which the most See also:familiar are the See also:Christmas See also:plum-pudding, the See also:Yorkshire pudding and the See also:suet pudding. The word was originally and is still so used in See also:Scotland for the entrails of the See also:pig or other See also:animal stuffed with meat, minced, flavoured and mixed with oatmeal and boiled. The See also:etymology is obscure. The See also:French See also:boudin occurs in the Scottish See also:original sense at the same See also:time as poding (13th See also:century) in See also:English. Boudin has been connected with See also:Italian boldone and Latin botulus, sausage, but the origins of these words are quite doubtful. Attempts have been made to find the origin in a See also:stem pud-, to swell, cf. " podgy," L. Ger. Pudde-wurst, See also:black-pudding, &c.

End of Article: PUDDING

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