This article discusses the history and significance of black and white pudding in Irish cuisine. Black pudding is made using pig's blood, oatmeal, onions, and spices, while white pudding uses pork meat and breadcrumbs instead of blood and oatmeal. Both puddings have been a staple in Irish culinary tradition for centuries and have been used as a source of sustenance during times of food scarcity. The article also explores the evolution of white pudding as a variation of black pudding and the regional differences in recipes. It provides information on the ingredients used in black pudding and the process of making it from scratch.
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