The 1901 Cookbook Archive
No. 4150 — Blood Sausages with Fine Buckwheat Groats
English historical translation of Molokhovets recipe No. 4150 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop and melt 3 pounds pork fat, add half a garnetz milk, ¼ lot allspice, 1 lot nutmeg and salt and bring to a boil.
Stir in ¼ garnetz (3 glasses) fine buckwheat groats and cover. When the porridge thickens, cool.
Strain pig's blood through a sieve and stir into the porridge until fairly fluid.
Fill not-too-thick pig casings, tie and boil about fifteen minutes.
Historical editorial note: Historic brief boiling cannot establish safe cooking of blood sausage; internal temperature must be verified.
Original source: Read Russian recipe No. 4150. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.