Savory puddings (or the lack thereof) in 19th century Mexico

To reply to Peter Herzmann’s comment, black pudding (or its Spanish Mexican equivalent) is alive and well in the Diccionario. There are three pages on morcilla and morcon, blood sausage, including ones with mil, with rice, with (again)  almonds and pine nuts, with anis, cumin and cilantro, and of turkey blood.

The reader is referred to the entry on budín.  The author explains that he would like to use the Spanish term embuchado (not embutido as I said earlier) for blood sausage, chorizo and longanizo but that the Spanish Academy only allows that word for tripe (intestines) filled with pork meat.  He also says that this category should not be confused with pudín.

The entries under  budín include budín negro , budín blanco, budín de puerco y de jabalí (venison), budín de conejo plus hare, birds, pheasant, crab etc.

In short in the late nineteenth century

Pudding or pudín is a sweet dish, less or more assimilated

Budín is a  packed meat product of various kinds.

There is no equivalent to the English savory pudding, yorkshire pudding, steak and kidney, etc.

Confused?

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