No. 4153 — Finnish Palt (Blood Dumplings) with Rye Flour
English historical translation of Molokhovets recipe No. 4153 from the 1901 Russian cookbook, retaining original methods and measures.
The source begins with an unclear quantity of strained pig's blood described as 'bottles', then specifies 1–1½ pounds finely cut kidney fat, 1 tablespoon fine salt and 2½–3 pounds sifted rye flour.
Beat into a thick bread-like dough.
Wet hands in warm water, form balls the size of a good apple and cook in boiling salted water.
Cool and keep in a cold place. The author advises periodically removing mould that appears on the surface.
When needed, slice and fry in butter with apple slices. Serve at dinner, breakfast or supper; the dumplings may also be eaten immediately after boiling with butter.
The original claims they keep in the cold about a month.
A version uses ox blood and beef kidney fat, which the author considers less tasty. They may be fried without apples.