|The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
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 Encyclopædia 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".
Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018