Fowl trimming and blood
  1 1/2 lb Spare ribs

      1    Stalk celery

      2 bn Parsley (small)

      1 sm Onion

      4    Allspice buds

      4    Whole cloves

           Salt to taste
      3    Whole peppers

     10    Dried prunes

           Dried apples or pears
     15    Cherries or raisins

      2 tb Flour

      1 c  Sweet cream

      1 ts Sugar

    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.