[Sca-cooks] Cooking with blood?

[Susan Fox-Davis]

Some interesting correspondence may be found at:

The Project Gutenberg EBook of Notes & Queries

http://www.gutenberg.net/dirs/1/1/7/0/11707/11707-h/11707-h.htm

A perusal of "greek black broth recipe" seems to imply that the stuff 
was nutritious but horrible and nobody has had any really good reason to 
redact a recipe.   I do find pork blood in Chinese and Korean grocery 
stores.  This really does sound revolting, this coming from someone who 
actually does like black pudding too.

Selene Colfox
selene at earthlink.net

nickiandme at att.net wrote:

>This question was posted on the A&S list - I am reposting to the Calontir Cook's list and the SCA-cook's list for help for her.  I personally haven't done much cooking with blood - I have a strong modern cultural bias against it. Who knew?
>Anyway - searching for help on this one.
>Kateryn de Develyn
>nickiandme at att.net
>
>I am curious as to how to cook with blood. I am researching a Greek dish called melas zomos, black broth also known as blood soup. All I have been able to uncover is the ingredients, pork cooked in it's own blood and seasoned with salt and vinegar. What precautions do I need to take, in what proportions to I mix the ingredients, and is there any ingredients that seem to be missing? Any leads into this mystery will be helpful. 
>
>Nakos 
> "kaythiarain" <kaythiarain at yahoo.com> 
>