Thought to be an ancestor of plum pudding, "dilligrout is a porridge like dish, made in a noblemans' kitchens for kings on their coronation day. Dilligrout is made of pigs brawn, chicken and dill, all mixed up in sugar and almond milk.
It is recorded that William awarded the Manor of Addington to the chef who
served him "dilligrout" and it then became a tradition for the owner's
of Addington Manor to prepare dilligrout for the coronations. The last time
it was made was for the crowning of George IV in 1821.
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