Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Fowl trimming and blood
1 1/2 lb Spare ribs
1 Stalk celery
2 bn Parsley (small)
1 sm Onion
4 Allspice buds
4 Whole cloves
Salt to taste
3 Whole peppers
10 Dried prunes
Dried apples or pears
15 Cherries or raisins
2 tb Flour
1 c Sweet cream
1 ts Sugar
1/2 c Vinegar

Put vinegar into glass or crockery bowl (not metal) and into this
catch the blood when killing the duck or goose and stir to avoid
coagulation. Fresh pigs blood may also be used. Cover the fowl
trimmings and spare ribs with water, bring to a boil and skim. Put
spices, celery, onion and parsley into a sack and add to soup. Cook
slowly until meat is almost done, about 2 hours. Remove spice sack
add fruit and cook for 1/2 hour more. Blend flour with 1/2 cup of the
blood mixture, add 3 T soup stock, and pour into soup, stirring
constantly. Add sugar and cream and bring to a boil. Serve with egg
noodles or potato dumplings.

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