white puddingn.

Brit.

/ˌwʌɪt ˈpʊdɪŋ/, U.S.

/ˌ(h)waɪt ˈpʊdɪŋ/

Forms: see white adj. and n. and pudding n.

Origin: Formed within English, by compounding. Etymons: white adj., pudding n.

Etymology: < white adj. + pudding n.

1. A large, pale-coloured sausage made from oatmeal and suet, sometimes with pork meat. Also as a mass noun: a quantity of this. Cf. black pudding n. and pudding n. 1.White pudding is typically fried in slices, often as part of a cooked breakfast. In Scotland it is sometimes deep-fried and served with chips as a white pudding supper (see quot. 2006).

ΘΚΠ

the world > food and drink > food > dishes and prepared food > sausage > [noun] > types of sausage

franchemyle1381

herbelade?c1390

haggisc1400

black puddinga1450

blood puddingc1450

bloodinga1500

liveringa1500

haggis pudding1545

white pudding1578

swine's pudding1579

hog's pudding1583

Bolognian sausage1596

bloodling1598

andouille1605

andouillet1611

cervelat1613

mortadella1613

polony1654

blacking1674

hacking1674

whiting1674

Oxford sausagec1700

saucisson1772

German sausage1773

saveloy1784

blood sausage1799

white hawse1819

liver sausage1820

black pot1825

chipolata1830

Bologna sausage1833

butifarra1836

mettwurst1836

Cambridge sausage1840

boudin1845

chorizo1846

German1847

liverwurst1852

salami1852

station-Jack1853

leberwurst1855

wurst1855

blutwurst1856

bag of mystery1864

Vienna sausage1865

summer sausage1874

wienerwurst1875

mealy pudding1880

whitepot1880

wiener1880

erbswurst1885

pepperoni1888

mystery bag1889

red-hot1890

weenie1891

hot dog1892

frankfurter1894

sav?1894

Coney Island1895

coney1902

garlic sausage1905

boloney1907

kishke1907

drisheen1910

bratwurst1911

banger1919

cocktail sausage1927

boerewors1930

soy sausage1933

thuringer1933

frank1936

fish sausage1937

knackwurst1939

foot-long1941

starver1941

soya sausage1943

soysage1943

soya link1944

brat1949

Vienna1952

kielbasa1953

Coney dog1954

tube steak1963

Weisswurst1963

Cumberland sausage1966

merguez1966

tripe sausage1966

schinkenwurst1967

boerie1981

'nduja1996

1578 G. Whetstone Promos & Cassandra: 1st Pt. iv. vii. sig. Eiii^v (stage direct.) She takes out a white pudding.

1602 T. Dekker Blurt Master-Constable sig. B4 Lymber, like the skinne of a white pudding when the meate is out.

1769 Get up & bar the Door in D. Herd Anc. & Mod. Scots Songs 331 And first they ate the white puddings, And then they ate the black.

1826 ‘M. Dods’ Cook & Housewife's Man. i. 55 Stir into it shred suet and dried oatmeal, with plenty of pepper, salt, and minced onions. Fill the skins, and boil..as white puddings.

1973 C. A. Wilson Food & Drink in Brit. viii. 315 Both black and white puddings were well liked in Tudor and Stuart times, and several versions of the meatless white pudding were developed.

1995 N.Y. Times (Nexis) 31 Mar. c22/3 Thin breakfast sausages..a rasher of Irish bacon.., a slice of black pudding, as blood sausage is also known, and a slice of white pudding.

2006 Sunday Herald (Glasgow) 3 Sept. (Mag.) 5/2 Introducing a visiting Englishman to the joy of the white pudding supper, he declared: ‘So it's oats and fat in batter?’ That's right.

2. A sweet pudding made from milk or cream, eggs, sugar, and various other ingredients, and boiled or steamed.Additional ingredients include bread, rice, or flour, suet, dried fruit, and spices such as nutmeg or mace.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > puddings > [noun] > sweet or fruit puddings

white pudding1588

quaking puddinga1665

apple pudding1708

cowslip pudding1723

plum pudding1811

roly-poly pudding1821

black cap1822

amber pudding1829

bird's nest pudding1829

slump1831

Bakewell pudding1833

roly-poly1835

dog in a (or the) blanket1842

castle pudding1845

ice pudding1846

pan pie1846

dick1849

roll-up1856

canary pudding1861

roly1861

treacle pud1861

Brown Betty1864

summer pudding1875

parfait1884

schalet1884

Sally Lunn pudding1892

Tommy1895

queen of puddings1903

layer-pudding1909

clafoutis1926

shrikhand1950

chocolate fondant1971

mud-pie1975

tiramisu1982

lava cake1994

1588 Good Hous-wiues Treasurie sig. Biij^v How to make white Puddinges. Take grated bread, currans, yolkes of egges, Nutmegs, Sinamon, and some Suger, salte, and Beefe suet: and temper them with Creame.

1623 G. Markham Countrey Contentments, or Eng. Huswife (new ed.) i. ii. 68 To make the best white Puddings..Take a pint of the best, thickest and sweetest Creame [etc.].

1664 H. Woolley Cook's Guide 28 To make good White puddings. Take three pints of cream [etc.].

?1701 T. Tryon Way to get Wealth 117 White-Puddings, the best way to make them. Grate fine Manchet, sprinkle a little Flower on it [etc.].

1797 London Compl. Art Cookery 75 White Puddings in Skins. Boil half a pound of rice in milk till it is soft..beat up six eggs, half a pound of sugar, a large nutmeg grated [etc.].

1904 M. C. Fox Blue Grass Cook Bk. 232 Steamed White Pudding..Flour raisins well with some of the 1 pound of flour. Season to taste and steam 3 hours.

This entry has been updated (OED Third Edition, March 2015; most recently modified version published online December 2021).

单词	white pudding
释义	white puddingn. Brit. /ˌwʌɪt ˈpʊdɪŋ/, U.S. /ˌ(h)waɪt ˈpʊdɪŋ/ Forms: see white adj. and n. and pudding n. Origin: Formed within English, by compounding. Etymons: white adj., pudding n. Etymology: < white adj. + pudding n. 1. A large, pale-coloured sausage made from oatmeal and suet, sometimes with pork meat. Also as a mass noun: a quantity of this. Cf. black pudding n. and pudding n. 1.White pudding is typically fried in slices, often as part of a cooked breakfast. In Scotland it is sometimes deep-fried and served with chips as a white pudding supper (see quot. 2006). ΘΚΠ the world > food and drink > food > dishes and prepared food > sausage > [noun] > types of sausage franchemyle1381 herbelade?c1390 haggisc1400 black puddinga1450 blood puddingc1450 bloodinga1500 liveringa1500 haggis pudding1545 white pudding1578 swine's pudding1579 hog's pudding1583 Bolognian sausage1596 bloodling1598 andouille1605 andouillet1611 cervelat1613 mortadella1613 polony1654 blacking1674 hacking1674 whiting1674 Oxford sausagec1700 saucisson1772 German sausage1773 saveloy1784 blood sausage1799 white hawse1819 liver sausage1820 black pot1825 chipolata1830 Bologna sausage1833 butifarra1836 mettwurst1836 Cambridge sausage1840 boudin1845 chorizo1846 German1847 liverwurst1852 salami1852 station-Jack1853 leberwurst1855 wurst1855 blutwurst1856 bag of mystery1864 Vienna sausage1865 summer sausage1874 wienerwurst1875 mealy pudding1880 whitepot1880 wiener1880 erbswurst1885 pepperoni1888 mystery bag1889 red-hot1890 weenie1891 hot dog1892 frankfurter1894 sav?1894 Coney Island1895 coney1902 garlic sausage1905 boloney1907 kishke1907 drisheen1910 bratwurst1911 banger1919 cocktail sausage1927 boerewors1930 soy sausage1933 thuringer1933 frank1936 fish sausage1937 knackwurst1939 foot-long1941 starver1941 soya sausage1943 soysage1943 soya link1944 brat1949 Vienna1952 kielbasa1953 Coney dog1954 tube steak1963 Weisswurst1963 Cumberland sausage1966 merguez1966 tripe sausage1966 schinkenwurst1967 boerie1981 'nduja1996 1578 G. Whetstone Promos & Cassandra: 1st Pt. iv. vii. sig. Eiii^v (stage direct.) She takes out a white pudding. 1602 T. Dekker Blurt Master-Constable sig. B4 Lymber, like the skinne of a white pudding when the meate is out. 1769 Get up & bar the Door in D. Herd Anc. & Mod. Scots Songs 331 And first they ate the white puddings, And then they ate the black. 1826 ‘M. Dods’ Cook & Housewife's Man. i. 55 Stir into it shred suet and dried oatmeal, with plenty of pepper, salt, and minced onions. Fill the skins, and boil..as white puddings. 1973 C. A. Wilson Food & Drink in Brit. viii. 315 Both black and white puddings were well liked in Tudor and Stuart times, and several versions of the meatless white pudding were developed. 1995 N.Y. Times (Nexis) 31 Mar. c22/3 Thin breakfast sausages..a rasher of Irish bacon.., a slice of black pudding, as blood sausage is also known, and a slice of white pudding. 2006 Sunday Herald (Glasgow) 3 Sept. (Mag.) 5/2 Introducing a visiting Englishman to the joy of the white pudding supper, he declared: ‘So it's oats and fat in batter?’ That's right. 2. A sweet pudding made from milk or cream, eggs, sugar, and various other ingredients, and boiled or steamed.Additional ingredients include bread, rice, or flour, suet, dried fruit, and spices such as nutmeg or mace. ΘΚΠ the world > food and drink > food > dishes and prepared food > puddings > [noun] > sweet or fruit puddings white pudding1588 quaking puddinga1665 apple pudding1708 cowslip pudding1723 plum pudding1811 roly-poly pudding1821 black cap1822 amber pudding1829 bird's nest pudding1829 slump1831 Bakewell pudding1833 roly-poly1835 dog in a (or the) blanket1842 castle pudding1845 ice pudding1846 pan pie1846 dick1849 roll-up1856 canary pudding1861 roly1861 treacle pud1861 Brown Betty1864 summer pudding1875 parfait1884 schalet1884 Sally Lunn pudding1892 Tommy1895 queen of puddings1903 layer-pudding1909 clafoutis1926 shrikhand1950 chocolate fondant1971 mud-pie1975 tiramisu1982 lava cake1994 1588 Good Hous-wiues Treasurie sig. Biij^v How to make white Puddinges. Take grated bread, currans, yolkes of egges, Nutmegs, Sinamon, and some Suger, salte, and Beefe suet: and temper them with Creame. 1623 G. Markham Countrey Contentments, or Eng. Huswife (new ed.) i. ii. 68 To make the best white Puddings..Take a pint of the best, thickest and sweetest Creame [etc.]. 1664 H. Woolley Cook's Guide 28 To make good White puddings. Take three pints of cream [etc.]. ?1701 T. Tryon Way to get Wealth 117 White-Puddings, the best way to make them. Grate fine Manchet, sprinkle a little Flower on it [etc.]. 1797 London Compl. Art Cookery 75 White Puddings in Skins. Boil half a pound of rice in milk till it is soft..beat up six eggs, half a pound of sugar, a large nutmeg grated [etc.]. 1904 M. C. Fox Blue Grass Cook Bk. 232 Steamed White Pudding..Flour raisins well with some of the 1 pound of flour. Season to taste and steam 3 hours. This entry has been updated (OED Third Edition, March 2015; most recently modified version published online December 2021). < n.1578
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