Black Paulding (Boudin Ordinaire)
From The spirit of cookery, 1895
A traditional sausage made from pig's blood.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2462Calories
99 gProtein
153 gCarbs
165 gFat
Full nutrition (34 nutrients)
Calories2462 kcal
Protein99 g
Carbohydrates153 g
Fiber0.7 g
Sugars14 g
Total Fat165 g
Saturated Fat55 g
Monounsaturated Fat69 g
Polyunsaturated Fat32 g
Omega-31.3 g
Cholesterol1363 mg
Sodium2004 mg
Potassium1527 mg
Calcium76 mg
Iron102 mg
Magnesium92 mg
Phosphorus1083 mg
Zinc30 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D9.3 mcg
Vitamin C60 mg
Vitamin A869 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B63.2 mg
Vitamin B1216 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)3.1 mg
Niacin (B3)47 mg
Folate2157 mcg
Choline73 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 298. The excerpt below is the record exactly as published.
salt pork !’ Ham admits of many different excellent modes of pre- paration, which we cannot discuss in detail. For hoiliiig it requires trimming and soaking, on which subject the observations of Kitchiner are carefully to be noted. It may be braised in various ways, baked if young and not too dry, roasted in a cover of venison paste, and may be sugar- cured after the Spanish fashion. Pig’s Feet, or Trotters, are boiled fresh in salt water, and consumed largely by the lower classes. Prepared h la Ste. MendhoiM, i.e., egged, crumbed, and fried, they were a favourite entree dish in France a century ago. Black Paulding, in French boudin ordinaire, is a sausage made of pig’s blood, pork fat cut in small dice, grits, or rice, and spices
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