, sago or other farinaceous foods boiled or baked with milk and eggs. Properly a pudding should be one boiled in a cloth or bag. There are countless varieties, of which the most
sense at the same time as poding (13th century) in English. Boudin has been connected with Italian boldone and Latin botulus, sausage, but the origins of these words are quite doubtful. Attempts have been made to find the origin in a
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