Blodmat

Blodklubb from Erken 1914: blood, water, chopped suet, spices and rye flour kneaded into a dough, shaped into large dumplings with kidney suet in the middle and simmered half an hour in salted water. Served hot with butter or fat and sugar.

Blood pancakes from Erken 1914: 1 l blood is stirred little by little into 150 g rye and wheat flour with sugar, salt, pepper, ginger and 75 g melted fat; fried as thin cakes in a pan and served with sugar or jam.

Blood sausage from Erken 1914: soaked cracked barley is mixed with 1 l blood, crushed rye rusks, 150 g kidney suet, raisins and spices, filled into casings only 2/3 full, pre-boiled 5 min, pricked and simmered 20 min. Served with melted butter.

Blood Sausages II from Erken's Stor kokebok (1914): blood strained over barley grits and rye flour left to swell overnight, mixed with sugar, raisins, diced pork fat and spices, filled half-full into casings and cooked at low heat.

Erken's blood pudding (1914) for 8: 1 l blood, 7 crushed rye rusks, 200 g chopped kidney suet, raisins, sugar, syrup, and spices cooked in a greased mold in a water bath in the oven for 2 hours, or baked for 1 hour. Served with melted butter.