Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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