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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Grandma J.'s Blod Klub Recipe

5 stars - based on 1 vote
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This recipe for Grandma J.'s Blod Klub is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 qts. blood and water
1 T. salt
½ c. melted lard
2 c. ground potatoes
½ c. ground pork
2 c. coarse flour
2 tsp. baking powder
2 tsp. soda
Enough flour to make batter, as for cake.
Directions:
Directions:
Usually pork blood is used for this, but can use beef blood as well. Best to use fresh blood immediately after butchering!
Bake 1½ hours in 2 greased 9x13 pans.
Personal Notes:
Personal Notes:
I remember us having this, although I never ate it.
It looked like a chocolate cake...but I don't think it
tasted like a chocolate cake! My mother would serve it with warm cream poured over.

 

 

 

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