Flummadiddle
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| Type | Pudding |
|---|---|
| Place of origin | United States |
| Main ingredients | Stale bread, pork fat, molasses, spices (cinnamon, allspice, cloves and others) |
Flummadiddle is a baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon, allspice, and cloves. It was a part of early American cuisine, especially of New England fishermen.
See also
[edit]References
[edit]- Frederic Gomes, Dictionary of American Regional English: Introduction and A-C, Harvard University Press, 1985, page 500. ISBN 978-0-674-20511-6.
- Sarah Orne Jewett, "A Summer Cruise in Search of an Appetite", Harper's new monthly magazine, Harper & Bros, 1857, page 538.
 | This American cuisine–related article is a stub. You can help Wikipedia by expanding it. |
| Type | Pudding |
|---|---|
| Place of origin | United States |
| Main ingredients | Stale bread, pork fat, molasses, spices (cinnamon, allspice, cloves and others) |
Flummadiddle is a baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon, allspice, and cloves. It was a part of early American cuisine, especially of New England fishermen.
See also
References
- Frederic Gomes, Dictionary of American Regional English: Introduction and A-C, Harvard University Press, 1985, page 500. ISBN 978-0-674-20511-6.
- Sarah Orne Jewett, "A Summer Cruise in Search of an Appetite", Harper's new monthly magazine, Harper & Bros, 1857, page 538.
| This American cuisine–related article is a stub. You can help Wikipedia by expanding it. |