How is the blood stored after slaughter?

The blood is seasoned, filled into bottles, and the bottle opening is plugged with a wad of cleaned boric-acid cotton wool.

Why use a cotton-wool plug and not an ordinary cork?

The plug of cleaned boric-acid cotton wool lets air escape but keeps impurities out, so the blood keeps better in the bottles.

Where does this method come from?

It comes from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 641, in the section on slaughtering, salting and preserving.

Does the blood need anything more than spice?

The recipe mentions only blood and spice – the blood is seasoned before being filled into bottles.

Storing Blood

A short instruction from Erken on keeping slaughter blood: strain and season the blood, fill it into bottles and close the opening (originally with a plug of boric-acid cotton wool), and store cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 641 (falt i det fri)

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About the dish

One of the many short practical instructions in the slaughtering chapter. Blood from the slaughter was used for black pudding, blood sausage and blood dumplings, and had to be kept fresh until use.

How to make it

1
Strain and season
Strain the blood right after slaughter and mix in the salt and spice.
2
Fill into bottles
Fill the seasoned blood into clean bottles.
3
Close and store
Erken closes the opening with a plug of cleaned boric-acid cotton wool. Today, use a clean, tight lid, store the bottles cold (refrigerator) and use the blood within a few days.

Changes from the original

Modern measures and wording. Boric-acid cotton wool (cotton with boric acid) has been replaced by a clean, tight lid or clean cotton; cold storage and short shelf life have been specified for reasons of hygiene.

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. 641) → 1949 (korrekturlest, s. 774)~57% av teksten endretfjernetlagt til

~~Blod, krydder~~ Blodet ~~fyldes~~ fylles krydret ~~paa~~ på flasker, og man tilstopper ~~aapningen~~ åpningen med en ~~vatkork~~ vatt kork — renset ~~borvat.~~ borvatt.

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Frequently asked questions

How is the blood stored after slaughter?: The blood is seasoned, filled into bottles, and the bottle opening is plugged with a wad of cleaned boric-acid cotton wool.
Why use a cotton-wool plug and not an ordinary cork?: The plug of cleaned boric-acid cotton wool lets air escape but keeps impurities out, so the blood keeps better in the bottles.
Where does this method come from?: It comes from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 641, in the section on slaughtering, salting and preserving.
Does the blood need anything more than spice?: The recipe mentions only blood and spice – the blood is seasoned before being filled into bottles.

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