Blood Pudding

Of all blood, that of the hog is thought the richest, and this is always employed in France in their boudins of this kind, which are excellent.

The Cook and Housewife’s Manual (1826)

By the time Meg Dods published her classic of Scottish cooking, black puddings—or blood sausages—were well established in the culinary tradition of Berkeley County, where Scots-Irish and French Huguenots had settled along the banks of the Cooper River. On Barbados, whence came many