"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma J.'s Blod Klub Recipe

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This recipe for Grandma J.'s Blod Klub, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley and Rick
Added: Monday, May 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 qts. blood and water
1 T. salt
c. melted lard
2 c. ground potatoes
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 1 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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