Can I make blodklubb with fresh blood today?

Fresh slaughter blood for food is strictly regulated by today's food-safety rules. Use only blood from an approved slaughterhouse, keep it cold and use it quickly, or buy ready-processed food blood. Fresh blood from your own slaughtering is not recommended without checking hygiene and temperature.

Suet is the hard fat from cattle or sheep, often kidney suet. It gives the dumplings a richer flavor and juiciness. Chop it finely so it distributes evenly in the batter.

Blodklubb (Norwegian blood dumplings)

Name: Blodklubb (Norwegian blood dumplings)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 dl blood (strain before use); 1 dl water; 2 dl finely chopped suet; 2 tsp salt; 1 tsp pepper; 0.5 tsp cloves (ground); 0.5 tsp allspice (ground); 500 g rye flour (½ kg)

A historic 1900 blodklubb (blood dumplings): blood, water, finely chopped suet, salt, spices and rye flour are mixed into a batter, boiled as large dumplings in water for half an hour, and served with melted butter or fried with syrup.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 311 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen, i kapittelet «Om slagtning». Blodklubb var typisk selvbergingsmat ved høstens slakting, der intet av dyret gikk til spille. Ferskt blod fra slaktedyret ble utnyttet straks til klubb, pudding og pølse.

How to make it

1
Mix the batter
Mix the blood, water, finely chopped suet, salt, spices and rye flour together well into a smooth batter.
2
Boil the dumplings
Drop the batter by the spoonful as large dumplings into a pot of boiling water. Let boil for half an hour.
3
Serving
Eaten with melted butter, or fried in a pan and drizzled with a little syrup.

Changes from the original

Priser fjernet. «theske(er)» modernisert til ts, «dcl» til dl. ½ kg rugmel oppgitt som 500 g. Krydder tolket som malt.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 311)~83% of the text changedremovedadded

Blodklub. 3 ~~dl blod (sil før bruk).~~ dcl. blod, 1 ~~dl vann. 2 dl finhakket talg.~~ dcl. vand, 2 ~~ts salt. 1 ts pepper. 0,5 ts nellik (malt). 0,5 ts allehånde (malt). 500 g rugmel (½ kg). Bland blod, vann,~~ dcl. finhakket talg, 2 theskeer salt, ~~krydder og rugmel godt sammen til en jevn røre.. Legg røren~~ 1 theske peber, ½ — nellik, ½ — allehaande, ½ kg. rugmel. Alt blandes vel sammen, lægges med ~~skje~~ ske som store boller i en ~~gryte~~ gryde med ~~kokende vann. La koke i en halv time.. Spises~~ kogende vand, heri koger de ½ time, spises med smeltet smør, eller ~~stekes~~ steges i ~~panne~~ pande og ~~overhelles litt~~ overheldes lidt sirup.

Note on Modernised

Priser fjernet. «theske(er)» modernisert til ts, «dcl» til dl. ½ kg rugmel oppgitt som 500 g. Krydder tolket som malt.

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Frequently asked questions

Can I make blodklubb with fresh blood today?: Fresh slaughter blood for food is strictly regulated by today's food-safety rules. Use only blood from an approved slaughterhouse, keep it cold and use it quickly, or buy ready-processed food blood. Fresh blood from your own slaughtering is not recommended without checking hygiene and temperature.
What is suet?: Suet is the hard fat from cattle or sheep, often kidney suet. It gives the dumplings a richer flavor and juiciness. Chop it finely so it distributes evenly in the batter.

Equipment for this dish

Casings, spices and sausage gear →Natural casings, sausage spices and stuffing horns for curing and sausage-making.Foodstuff.no

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