Ground blood bread is soaked in milk and mixed with egg, butter, groats or flour and spices; a variant uses blood, rye rusks, suet and raisins. From Erken's Stor kokebok (the Big Cookbook, 1949), pp. 782–783.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 782 (falt i det fri)
Pudding of blood bread used up the dried blood bread from the slaughter; the text spans two pages and shows two variants.
Soak the bread
Grind the blood bread and soak it in the milk.
Mix
Add the whisked egg, melted butter or fat and groats or flour. Add the spices.
Variant
For a variant, use 1 l blood, 7 rye rusks (200 g), 200 g kidney suet, 100 g raisins and 100 g sugar together with the spices.
Finish
Then treat the mixture as in the preceding recipe (blood bread), which the text does not describe in more detail.
The text on pp. 782 and 783 is combined. ¾ l is set to 7.5 dl, and spice amounts from the list on p. 783 are used. Cooking after mixing is not described beyond the reference to the preceding recipe.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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