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 fruit, or of
See also:sago or other farinaceous foods boiled or baked with 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:plum-pudding, the
See also:Yorkshire pudding and the
See also:suet pudding . The word was originally and is still so used in Scotland for the entrails of the
See also:pig or other animal stuffed with meat, minced, flavoured and mixed with oatmeal and boiled . The etymology is obscure . The French
See also:boudin occurs in the Scottish
See also:original sense at the same
See also:time as poding (13th 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, black-pudding, &c .
GEORG FRIEDRICH PUCHTA (1798—1846)
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