The 1901 Cookbook Archive
No. 4117 — Uses for Blood
English historical translation of Molokhovets recipe No. 4117 from the 1901 Russian cookbook, retaining original methods and measures.
While removing the head, set a large clean pot beneath to collect the blood.
Keep it cold and use fresh in soup or blood sausages.
The author also describes soaking fillets and tongues intended for smoking in the blood for several days.
Historical editorial note: Raw animal blood is highly perishable. Several days' soaking of raw meat in blood is not safe without controlled modern processing.
Original source: Read Russian recipe No. 4117. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.