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Blood Pudding

Erken's blood pudding (1914) for 8: 1 l blood, 7 crushed rye rusks, 200 g chopped kidney suet, raisins, sugar, syrup, and spices cooked in a greased mold in a water bath in the oven for 2 hours, or baked for 1 hour. Served with melted butter.

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

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About the dish

Blood dishes were a natural part of the slaughter; nothing was to go to waste. Erken's blood pudding is a sweet, spiced preparation of blood, rye rusks, and kidney suet, cooked in a water bath — a close relative of blood sausage and blood dumplings.

How to make it

  1. 1

    Mix the batter

    Strain the blood and whisk it lightly. Stir in the crushed rusks, the chopped kidney suet, and then the raisins, sugar, syrup, and spices.

  2. 2

    Fill the mold

    Pour the batter into a greased and coated mold.

  3. 3

    Boil or bake

    Cook the pudding in a water bath in the oven for 2 hours, or bake it in the oven for 1 hour (about 175 °C (345 °F) / 350 °F).

  4. 4

    Serve

    Serve with melted butter.

Changes from the original

Measurements have been modernized (dl, tsp). Kidney suet can be replaced with lard or finely chopped fat. The "rye rusks" are also given in grams as an alternative. The baking instructions have been clarified with a modern oven temperature.

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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. 649) → 1949 (korrekturlest, s. 782)~25% av teksten endretfjernetlagt til
Til 8 personer. 1 l. blod 7 rugkavringer (200 gr.) 200 gr. nyretalg 100 gr. rosiner 100 gr. sukker 1 teske teskje pepper 1 — salt 1 — ingefær 2 del. sirup 1 — nellik nellik. Blodet siles, vispes litt, ir røres irøres de støtte kavringer, den hakkede talg samt det øvrige. Kokes i smurt og strøet strødd form i vandbad vannbad i ovnen 2 timer eller stekes i ovn 1 time. Serveres med smeltet smør.

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Frequently asked questions

How long does the blood pudding need?
In a greased and coated mold in a water bath in the oven it takes 2 hours. If you bake it in the oven without a water bath, the recipe allows about 1 hour.
What is the batter made of?
1 liter of blood, 7 crushed rye rusks, 200 g chopped kidney suet, 100 g raisins, 100 g sugar, 2 dl syrup, and spices: 1 teaspoon each of pepper, salt, ginger, and cloves.
How is the blood prepared?
The blood is first strained and whisked lightly before the rusks, suet, and the rest of the ingredients are stirred in.
What is it served with?
Melted butter, as stated in Schønberg Erken's "Stor kokebok" from 1914 (p. 649). The recipe serves 8.

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