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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|Serving Size: 1 Serving (1421g)|
|Recipe Makes: 1|
|Calories from Fat: 1485 (64%)|
|Amt Per Serving||% DV|
|Total Fat 165g||220 %|
|Saturated Fat 52.7g||264 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 29.2g|
|Cholesterol 537.6mg||165 %|
|Sodium 833.1mg||29 %|
|Potassium 3319.6mg||87 %|
|Total Carbohydrate 99.2g||29 %|
|Dietary Fiber 23.7g||95 %|
|Sugars, other 75.5g|
|Protein 114.5g||164 %|
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Calories per serving: 2303
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