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Blodklubb (Blood Dumplings)

Blodklubb from Erken 1914 (Norwegian blood dumplings): 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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 650 (falt i det fri)

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About the dish

Blodklubb was among the dishes made right after slaughtering, while the blood was fresh. The dish is a relative of blodpalt and blood dumplings in many Norwegian districts, and was served with butter and sugar.

How to make it

  1. 1

    Make the dough

    Mix the blood, water, finely chopped suet, salt, pepper, ginger and cloves well together, and stir in the rye flour to a smooth dough.

  2. 2

    Shape the dumplings

    Form large dumplings with a spoon. Place a piece of kidney suet inside each dumpling and cover it well with dough.

  3. 3

    Boil

    Place the dumplings one after another in a pot of boiling, salted water. Let them simmer for about 30 minutes.

  4. 4

    Serve

    Serve the dumplings piping hot with butter or fat and sugar.

Changes from the original

Measures have been modernized (dl, g, tbsp/tsp). The seasoning '3 — ginger' and '2 cloves' has been read as 3 tsp ginger and 2 tsp cloves. Suet can be replaced with other fat; the kidney suet in the middle can be omitted.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 650) → 1949 (korrekturlest, s. 784)~64% av teksten endretfjernetlagt til
1 INGREDIENSER: 1/2 l. blod 3 1/2 del. vand 7 vann 1/2 del. finhakket talg 2 spiseskeer spiseskjeer salt 3 teskeer teskjeer pepper 3 teskeer — ingefær 2 teskeer — nellik 1400 gr. rugmel. FRAMGANGSMÅTE: Alt blandes vel sammen, lages med ske skje til store boller; i hver bolle lægges legges et stykke nyretalg, dækkes dekkes godt til. Bollerne lægges efterhaanden Bollene legges efterhånden i en gryte med kokende, saltet vand; smaakoker 1/2 vann; småkoker 3/4 time. Serveres rykende varme med smør eller fett og sukker. sukker eller myssmørsaus. Benyttes blodbrød til klubb, tas 250 gr. blodbrød 125 gr. nyretalg 200 gr. hvetemel eller krisemel. Brødet bløtes i 15 minutter i koldt vann; legges op i dørslag, så vannet kan renne godt av. Brødet males med talgen 1 gang; krydderier og koking som ovenfor forklart. Efter kokingen kan klubben brunes i fett.

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Frequently asked questions

How long should the blodklubb boil?
The dumplings are placed one by one in a pot of boiling, salted water and simmer for half an hour. Reckon on around 75 minutes in all, including mixing and shaping.
What is the dough made of?
1 liter blood, 3½ dl water, 7 dl finely chopped suet, 1400 g rye flour, plus salt, pepper, ginger and cloves. Into each dumpling goes a piece of kidney suet, well covered by the dough.
How is blodklubb served?
Piping hot with butter or fat and sugar.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 650, under slaughtering and blood food. The recipe serves 8.

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