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
Oatmeal raisin cookie and raisins. Nonetheless, the nutritional value of an oatmeal raisin cookie is virtually equivalent to that of a chocolate chip cookie, with each having practically the same sugar, fat, calorie and fiber content. In the early Middle Ages, traditional Scottish oatcakes had similar ingredients but were and are typically crispier than modern oatmeal cookies. The first recorded "oatmeal cookie" recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, the Boston Cooking-School Cook Book. While Farmer's original recipe did not contain raisins, their inclusion grew more common over time, due in part to the oatmeal