[Sca-cooks] Blodplättar

[Ana Valdés]

Sara Lidman, one of Swedens best contemporary writers, is almost eightie 
years old. She has grown up in Norrland, the north part of Sweden, where 
the aboriginal people Sames lived. She has written about "pitepaltor", 
or "blodpaltor", which was one of her childhoods delicacy.
But I don't find any recipee about how to make them.
Ana

UlfR wrote:

>Phil Troy/ G. Tacitus Adamantius <adamantius at verizon.net> [2004.01.17] wrote:
>  
>
>>Unfortunately, in at least some language, 
>>blodplättar are apparently platelets, the cells 
>>which facilitate blood clotting, so a search for 
>>blodplättar got me a lot of medical literature. 
>>    
>>
>
>Same word is used for both terms. My only question is where the pun
>originated.
>
>  
>
>>http://www.geocities.com/canvaswriter/breakfastclub001.html
>>
>>Is that the stuff?
>>    
>>
>
>Of the same genera, at least. The recipie I was looking at goes:
>
>=====================================================================
>Gudruns blodplättar
>
>(4-6 servings)
>
>150 ml rolled oats
>150 ml milk
>0.5 l blood
>250 ml flour (white wheat or a sifted wheat/rye mix)
>2 T beet syrup
>1 t salt
>2/3 t allspice
>1 t majoram
>butter or margarine
>
>Mix the oats and the milk in a bowl. Stir in the blood and flour, adjust
>flavour with the syrup. salt and spices. Allow to swell for 30
>minutes.
>
>Heat a skillet (or the special "plätt" skillet) with butter or margarine
>on medium heat. Pour a thin layer of the batter for each crepe. Fly
>slowly until the batter has almost thickened on the top side. Turn and
>fry another minute. 
>
>Keep warm until ready to serve. Serve with lingonberries (i.e. a jam
>made from lingonberries and sugar).
>        (ICA-förlagets Stora Kokbok, 1989, p. 496)
>=====================================================================
>
>I have never tried it, so I have no idea how it works. The once you
>found was learly
>
>UlfR
>
>  
>

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