 | This article is missing information about etymology of the term. (November 2019) |
| 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. |
| This article is missing information about etymology of the term. (November 2019) |
| 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. |