Blood sausage usually served with freshly grated horseradish. Black pudding is the native British version of blood sausage. It is generally made from pork blood and a relatively high proportion of oatmeal. In the past it was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood. It can be eaten cold, as it is cooked in production, grilled, fried or boiled in its skin. It is often served sliced and fried or grilled as part of a traditional full breakfast, a tradition
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