View source for Flummadiddle

{{short description|Bread pudding from New England}}
{{Missing|etymology of the term|date=November 2019}}
{{Infobox prepared food
| name             = Flummadiddle
| image            = 
| caption          = 
| alternate_name   = 
| country          = [[United States]]
| region           = 
| creator          = 
| course           = 
| type             = [[Pudding]]
| served           = 
| main_ingredient  = [[Stale bread]], [[pork]] fat, [[molasses]], [[spice]]s ([[cinnamon]], [[allspice]], [[clove]]s and others)
| variations       = 
| calories         = 
| other            = 
}}
{{for|the drum rudiment|Flamadiddle}}

'''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 [[Cuisine of the United States|American]] cuisine, especially of [[New England]] fishermen.

==See also==
* [[List of bread dishes]]

== 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.

{{Puddings}}

{{Portal|Food}}

[[Category:Cuisine of New England]]
[[Category:Bread puddings]]


{{US-cuisine-stub}}