Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 77
... puddings ' and ' sasis ' ( sausages ) were made from the blood and offal.22 Sausages under the name ' sasis ' , ' sauses ' , ' sawster ' are known from the late sixteenth century , and ' rodykyns ' , the fourth stomach of a ruminant ...
... puddings ' and ' sasis ' ( sausages ) were made from the blood and offal.22 Sausages under the name ' sasis ' , ' sauses ' , ' sawster ' are known from the late sixteenth century , and ' rodykyns ' , the fourth stomach of a ruminant ...
Page 271
... puddings . A. Fenton . disease , so in order to let any possible infection boil out , an inch or so of the windpipe ... puddings were made by mixing blood diluted with lukewarm water with meal , pepper and salt in a basin , and filling ...
... puddings . A. Fenton . disease , so in order to let any possible infection boil out , an inch or so of the windpipe ... puddings were made by mixing blood diluted with lukewarm water with meal , pepper and salt in a basin , and filling ...
Page 478
... pudding ; clootie dumplings ; milk puddings ; plum pudding ; steamed - fruit puddings ; steamed puddings ; stewed fruit puddings puddings ( sausages ) , 77-8 , 270 , 271 , 284 , 286 , 287 , 363 , 404 see also black puddings ; mart puddings ...
... pudding ; clootie dumplings ; milk puddings ; plum pudding ; steamed - fruit puddings ; steamed puddings ; stewed fruit puddings puddings ( sausages ) , 77-8 , 270 , 271 , 284 , 286 , 287 , 363 , 404 see also black puddings ; mart puddings ...
Contents
General | 3 |
The Cultural Study of Food | 11 |
Aspects of the Prehistoric Diet | 25 |
Copyright | |
23 other sections not shown
Common terms and phrases
Aberdeen Aberdeenshire Agriculture amongst Angus areas bacon baked bannock barley beef Beltane Berwickshire boiled breakfast brose broth Burgh butter Caithness cake cereal cheese churn coalfish coffee Cookery Book cooking cream crops diet dinner dish DOST s.v. drink Dumfriesshire early eaten eating Edinburgh eggs eighteenth century example farm farmers feast Fenton fire fish flesh flour fresh Gaelic girdle Glasgow Gregor harvest hearth Highland Hogmanay household Isles kail Kincardineshire kitchen London Lowland meal meat milk mutton nineteenth century north-east oatcakes oatmeal oats Orkney parish peas peasemeal period Perthshire piece pork porridge potato lifting PSAS puddings rabbit recipe book roast Ross and Cromarty salt scones Scotland Scots Scottish season seventeenth Shetland shortbread slice SND s.v. social levels soup sowens stone sugar supper SWRI taste towns turnips twentieth century venison wheaten bread whey whisky wine