black pudding

A Dictionary of Food and Nutrition | 2005 | 564 words | Copyright

black pudding Also known as blood pudding. Traditional European dish made with sheep or pig blood and suet, together with oatmeal, liver and herbs, stuffed into membrane casings shaped like a horseshoe. Although it is already cooked, it is usually sliced and fried. In Germany and France it is made without cereal. A 100‐g portion is an exceptionally rich source of iron; a rich source of protein; a good source of niacin and copper; a source of vitamin B₁; contains 22 g of fat, of which 40% is saturated; supplies 300 kcal (1260 kJ).

Cite this article
Pick a style below, and copy the text for your bibliography.

MLA
Chicago
APA

DAVID A. BENDER. "black pudding." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "black pudding." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-blackpudding.html

DAVID A. BENDER. "black pudding." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-blackpudding.html

Learn more about citation styles