Blodpalt

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Blodpalt
Place of origin Finland, Sweden
Main ingredients Potatoes, flour, blood
Cookbook: Blodpalt  Media: Blodpalt

Blodpalt (Swedish) or veripalttu (Finnish) (English: blood cake),[1] is an old-fashioned dish still fairly common in northern Finland and parts of northern Sweden. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food.

Blodpalt is essentially palt, a north Finnish dumpling made from barley or rye flour and (but not always) grated raw potatoes, with blood added[2] to the dough, which makes it a more nutritious meal that was often eaten during the dark and long winter.[3]

In Lapland, blodpalt is usually made with reindeer blood, and rye or wheat flour, but no potatoes,[3] and served either as dumplings in a soup, or with unsmoked bacon. In other parts of northern Sweden, blodpalt is made the same way as regular bacon-filled palt, but with blood added to the dough.

See also[edit]

References[edit]

  1. ^ Arnott, M.L. (1976). Gastronomy: The Anthropology of Food and Food Habits. World Anthropology. De Gruyter. p. 270. ISBN 978-3-11-081592-4. Retrieved November 5, 2016. 
  2. ^ Small, E. (2013). North American Cornucopia: Top 100 Indigenous Food Plants. Taylor & Francis. p. 432. ISBN 978-1-4665-8592-8. Retrieved November 5, 2016. 
  3. ^ a b "Reindeer Blood Dumplings Sweden". Slow Food International. 1 August 2011.