White pudding White pudding White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients. White pudding is often thought of as a very old dish that, like black pudding, was a traditional way of using up offal following the annual slaughter of
Three lookouts which would pave the way for future agriculture in the arid region. In Beit Eshel, attempts were made to grow wheat, barley, oatmeal and legumes. It was concluded that growing these crops in the summer was not possible in that region, but the winter cultivation proved successful, by 1944 yielding 60 kg of wheat and 90 kg of barley per dunam (compared to 11.5 and 13.7, respectively, in the nearby Arab villages). A similar success was recorded in Gvulot, which yielded 61.5 kg of wheat, 75 kg of barkey, 86 kg of oatmeal and 98 kg of peas per dunam.