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)
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.
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.
Fill the mold
Pour the batter into a greased and coated mold.
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).
Serve
Serve with melted butter.
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.
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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