The Haggis, Great Pudding of the English Race

Authors

  • Peter Brears Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.28187

Keywords:

Haggis, iconic foods, historic recipes, England, Scotland, boiled puddings, culinary heritage, marketing

Abstract

This articles looks at the earliest recipes for English puddings of cereals and fats boiled in the stomach of a sheep, variations of the recipe, the oat and offal version that was rarely recorded but probably the most widely consumed, the retreat of the dish into the North of England in the 18th and 19th-centuries, its resurgence in Scotland and state regulation. 

Author Biography

  • Peter Brears, Independent Scholar

    Peter Brears is familiar to Prospect Books readers from his books on jellies, medieval cookery and Yorkshire food. His Cooking and Dining in Tudor and Early Stuart England appeared in 2014, and his latest, The Petworth Book of Country House Cookery, is just being published now in 2015.

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Published

2015-12-01

Issue

PPC 104 (2015)

Section

Articles

How to Cite

Brears, Peter. 2015. “The Haggis, Great Pudding of the English Race”. Petits Propos Culinaires, December, 16-27. https://doi.org/10.1558/ppc.28187.