Black pudding Black pudding Black pudding is a type of blood sausage originating in Great Britain and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world. Blood puddings are often supposed to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood does not keep unless prepared in some way, making
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