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)
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.
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.
Shape the dumplings
Form large dumplings with a spoon. Place a piece of kidney suet inside each dumpling and cover it well with dough.
Boil
Place the dumplings one after another in a pot of boiling, salted water. Let them simmer for about 30 minutes.
Serve
Serve the dumplings piping hot with butter or fat and sugar.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Note on Modernised
Mål er modernisert (dl, g, ss/ts). Krydderet «3 — ingefær» og «2 nellik» er tolket som 3 ts ingefær og 2 ts nellik. Talg kan erstattes med annet fett; nyretalgen i midten kan sløyfes.
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