How do I mix the batter correctly?

Put the combined rye and wheat flour in a bowl and stir in the blood little by little, so no lumps form. Then add the sugar, salt, pepper, ginger and the melted fat (75 g).

How are the blood pancakes fried?

The batter is fried in a pan into thin cakes, cooked on both sides — much like ordinary pancakes.

What is served with them?

Sugar or jam is served alongside.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 649, among the recipes tied to slaughtering and blood food. The recipe uses 1 liter of blood and makes about 6 servings.

Blood Pancakes

Name: Blood Pancakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l blood (strained); 75 g rye flour; 75 g wheat flour; 2 tbsp sugar; 1.5 tsp salt; 0.5 tsp pepper (to taste); 0.5 tsp ginger (ground, to taste); 75 g melted fat (lard or butter); sugar or jam (for serving)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 649 (falt i det fri)

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About the dish

Blood pancakes were a quick way to use fresh blood on slaughtering day. They are fried thin in a pan and eaten as a hot dish with sugar or jam.

How to make it

1
Mix the flour
Mix the rye flour and wheat flour in a bowl.
2
Stir in the blood
Stir the strained blood into the flour little by little to a lump-free batter, and add the sugar, salt, pepper, ginger and the melted fat.
3
Fry
Fry thin cakes in a pan, cooking them on both sides.
4
Serve
Serve with sugar or jam.

Changes from the original

Measures have been modernized (tbsp, tsp). The flour amount has been split evenly between rye and wheat flour. 'Fat' is given as lard or butter. Spices without a stated quantity have been estimated.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 649) → 1949 (korrekturlest, s. 782)~37% av teksten endretfjernetlagt til

1 l. blod 150 gr. rugmel og hvetemel 2 ~~spiseskeer~~ spiseskjeer sukker ~~1 ½ teske~~ 1½ teskje salt ½ — pepper ½ — ingefær 75 gr. smeltet fett. Det blandede mel ~~haves~~ has i et fat, blodet røres i litt ~~efter litt, tilsættes~~ efterlitt, tilsettes det øvrige. Stekes i ~~pande~~ panne til ~~tynde~~ tynne kaker; stekes ~~paa~~ på begge sider. Sukker eller syltetøi serveres til.

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Frequently asked questions

How do I mix the batter correctly?: Put the combined rye and wheat flour in a bowl and stir in the blood little by little, so no lumps form. Then add the sugar, salt, pepper, ginger and the melted fat (75 g).
How are the blood pancakes fried?: The batter is fried in a pan into thin cakes, cooked on both sides — much like ordinary pancakes.
What is served with them?: Sugar or jam is served alongside.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 649, among the recipes tied to slaughtering and blood food. The recipe uses 1 liter of blood and makes about 6 servings.

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