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Poll Results: Which Outlander Food Will You Refuse to Eat?

Beyond the Books

The poll is now closed and the results are tallied!  We had 161 votes this time (thanks all!), and it was definitely a 2 food race:

  1. 74 votes – King Louis’s nest of baby nightingales – (Chap 9) Dragonfly in Amber
  2. 60 votes – Headcheese made using the translated instructions from the Muellers. Possible ptomaine poisoning – (Chap 22) The Fiery Cross
  3. 15 votes – Ian’s Barley Crowdie that looked like a cupful of drowned maggots- (Chap 23) Drums of Autumn
  4. 12 votes – Claire’s Homemade Blood Sausage – (Chap 71) A Breath of Snow and Ashes

Other dishes mentioned in the comments as well as on Facebook/Twitter:

Haggis — apparently, there are a few of you who would prefer to avoid offal that has been stuffed into a sheep’s stomach and boiled.  Not the most appetizing sounding, I agree.  But when it’s doused in Whisky Cream Sauce and served with 5-star style, it’s actually pretty tasty.

The baby eels served at Jared’s place in Paris from Dragonfly in Amber, while Claire was pregnant with Faith.  Although eels were once a very common protein served all over the world, they have mostly disappeared from menus for the most part, with the exception of BBQ Eel sushi.

The poison mushrooms from A Breath of Snow and Ashes were another — I didn’t include those because they seemed to result in certain death — I really hope no one would eat those!

The slops thrown into the thieves’ hole for Claire and Geillis in Outlander, as well as the rats at Ardsmuir that supplemented the prisoner’s diets.  I think it’s safe to say that 18th C prison fare was pretty vile.

Thanks for making this another great Outlander Kitchen poll!  There’s another one coming soon, but in the meantime, watch for 2 new recipes next week…


  1. Lee Ann
    December 2, 2011 at 8:42 am

    I love Haggis!

    • Theresa
      December 2, 2011 at 6:14 pm

      Which makes you, Lee Ann, the Outlander Kitchen albaphile of the month! 😉

  2. Kea
    December 2, 2011 at 6:23 pm

    lol albaphile! I didn’t mind the haggis (we tried a less adventurous ‘chicken breast stuffed with haggis’ when we were in Scotland) – i personally thought it just tasted like ground black peppercorns. Might just have been the way that particular haggis was made. Did the Haggis doused in whisky cream taste like peppercorns and whisky cream??

    • Theresa
      December 5, 2011 at 1:49 pm

      Our haggis tasted of organ meat, which is what it should taste like — earthy and meatier than your regular hamburger — with a bit of a gritty texture. That was all made up for with the whisky cream sauce…and when you mix together whisky and whipping cream, you get heaven in a spoon.

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