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Verivorst: Estonian Blood Sausage

----- Original Message -----
From: "Taina" 
To: phaedrus
Sent: Wednesday, January 29, 2003 11:48 PM
Subject: Estonian Blood Sausage

> Hello there.
> I was wondering if you could help me.  I am trying to locate a 
> business that makes estonian blood sausage.  My husband's mom 
> used to make it and has since passed away.  This blood sausage 
> in particular was made with barley.
> I ordered blood sausage from Geier's sausage kitchen.  It is close 
> and made with barley, but it is not exactly estonian.  Do you have 
> any suggestions?
> Thank you.
> Taina

Hello Taina,

I could not locate any place on the Internet that sells Estonian blood sausage, or verivorst. You might try e-mailing these people, they might be able to tell you:


I did find a recipe to make verivorst, but it's in Estonian. See below.



2,5 l vett
1 l verd
1 kg odrakruupe
500 g seapekki
300 g sealiha
300 g valget sibulat
2 sl võid
10 m seasoolt
Pese kruubid ja pane kuuma vette. Keeda nõrgal kuumusel. Kui kruubid on
paisunud, lisa maitseained ja kuubikuteks lõigatud sealiha. Sega ja hauta.
Hautamise ajal putru segada ei tohi, sest puder peab olema sõmer,
kruubiterad peavad jääma eraldi. Valminud pudru lase veidi jahtuda, lisa
siis hakitud ja võis kuumutatud sibul ning läbi sõela kurnatud veri ja
kergelt pruunistatud kuubikuteks lõigatud pekk. Täida sooled pudruga (mitte
liiga täis), seo soolte otsad kinni ja keeda vähese soolaga maitsestatud
vees. Kuumuta aeglaselt ja ainult keemiseni (muidu sooled lõhkevad) 10-15
minutit, olenevalt soolte jämedusest. Pärast veest väljatõstmist aseta
vorstid üksteise kõrvale jahtuma.
Õhku võib välja lasta torgates vorsti auke kahvli või hambaorgiga.
Pann määri rasvaga, aseta vorstid pannile. Peale ja kõrvale pane rasvase
sealiha viilud. Prae ahjus. Serveeri koos pohlakeedise või kõrvitsasalatiga

Fred sent a partial translation and possible sources of ingredients:

I could follow most of the directions, but am a little confused as where to get some ingredients:
1 l verd- I assume one liter of Pork blood.
300 g sealiha - pork
500 g seapekki - fatty probably smoked pork.
majoraani spice marjoram - I would add to taste after cooking, not in the mixture.
300 g valget sibulat- chopped white onion.
2 sl võid- butter.
2,5 l vett - water.
10 m seasoolt - literally pork salt, probably unrefined salt crystals. I doubt the english word 
SEA is significant.
Meri or Vesi correspond to ocean/water.
What I find most confusing are the units.
I would recommend contacting:  in NYC
I'm half Polish and half Estonian.
Also try:
Estonian educational society 243 East 34th Street New York, NY 10016
It's been over 50 years since I've been there.
Head Uut Aasta!

Grape Nuts Ice Cream

----- Original Message -----
From: Linda
To: phaedrus
Sent: Wednesday, January 29, 2003 3:21 AM
Subject: Childhood Memories

> Hi Phaedrus,
> When I was a child in the '30's, my favorite aunt used to make 
> ice cream out of GrapeNuts cereal.  She did this in ordinary 
> ice cube trays in her home refrigerator.  It was crunchy and 
> delicious.  I have tried to locate a recipe, to no avail.  
> Can you help?
>  - Linda -

Hello Linda,

Below are three different recipes for Grape Nuts Ice Cream.


Grape  Nut  Ice  Cream

 Ingredients :
 2 qt. milk
 3 c. sugar
 1/3 c. flour
 4 lg. eggs
 2 cans evaporated milk
 1/4 tsp. salt
 1 c. Grape Nuts

 Preparation :
   Mix 1/2 cup milk with sugar, flour and eggs.  Heat remainder of
 the milk.  Stir in sugar-flour-egg mixture and heat to boiling,
 stirring constantly.  Cool, stirring occasionally.  Add evaporated
 milk, salt, vanilla and Grape Nuts.  Enough for a 6 quart freezer.
 Grape-nuts Ice Cream
Makes 4 Servings
1/2 cup POST® GRAPE-NUTS® Brand Cereal
1 pint fat free ice cream or frozen yogurt, softened
Mix cereal into ice cream in freezer-safe medium bowl. Cover. 
Freeze until firm. Serve in ice cream cones if desired.
Crunchy Grape-Nuts Ice Cream


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  whole milk
  2                     eggs
     1/8      teaspoon  salt
  1                cup  whipping cream
     1/2           cup  sugar
  1           teaspoon  vanilla
     1/3           cup  grape- nuts
     1/2           cup  dark brown sugar
  2                     junket tablets dissolved in 1 tbs. cold

Heat the milk until lukewarm and add the sugars. Separate the eggs 
and add the yolks well beaten, the vanilla, salt and dissolved junket 
tablets. Stir thoroughly and chill. Then fold in the egg whites beaten 
stiff and the whipping cream, combined with the Grape-Nuts. Stir 
thoroughly  to mix all the ingredients. Freeze.




4 egg yolks
1 whole egg
1/2 tsp. salt
1/3 C. confectioners' sugar
2 T. rum or brandy
1 tsp. vanilla extract
1 1/4 C. flour
3 C. vegetable shortening for frying
Confectioners' sugar for topping

In a large bowl of an electric mixer, combine egg yolks, egg 
and salt. Beat on highest speed until mixture is thick and drops 
softly from the beaters, 7 to 10 minutes, 

Beat in sugar, a small amount at a time. Beat in rum and vanilla 
extract. Remove from mixer. Fold flour into mixture by hand until 

Turn dough onto generously floured surface. Knead dough until 
blisters form on the dough, about 10 minutes. Add small amounts 
of flour as needed to surface to keep dough from sticking. Divide 
dough in half. Cover one half with inverted bowl, towel or plastic 
wrap to prevent drying. 

Roll out other half of dough as thin as possible, (about an 8 x 12-inch 
rectangle). If dough resists, let it rest for a few minutes and resume 
rolling. Cut dough into 2 x 4-inch rectangles. Make a 2-inch slit from 
center almost to end of each dough strip. Pull opposite end of strip 
through slit to twist the dough. Repeat with remaining dough. 

In a large skillet, heat vegetable shortening until it reaches 350ºF 
on a deep-fat fry thermometer. (This is important, if the oil is too 
cool, dough will absorb too much oil; if it is too hot, the pastry 
will burn on the outside and not cook properly on the inside.) Add a 
few angel wings at a time and fry until golden on both sides, turning 
about halfway through cooking time, about 1 1/2 minutes total. Remove 
to drain on paper towels. Repeat with remaining angel wings until all 
are fried. Cool completely and dust liberally with confectioners' sugar. 
Store in airtight container.

Butter Roll

  ----- Original Message ----- 
  From: Kathy
  To: phaedrus
  Sent: Wednesday, January 29, 2003 4:56 AM
  Subject: butter roll

    I am trying to find a dessert recipe for my husband that 
	his grandmother made him as a child in Kentucky.  It has 
	a lemon-butter flavored syrup and strips of dough similar 
	to a cobbler, but without any fruit just dough and syrup. 
	The only name his grandmother ever used was butter roll. 
	Thanks, Kathy 

Hi Kathy,

Below are several recipes. i didn't find any that called for lemon flavoring; most called for vanilla, but some just said "your favorite flavoring", which could be lemon if you like.


  Old  Fashioned  Butter  Roll

   Ingredients : 
   2 c. Bisquick
   1/2 c. cold water
   1 c. sugar
   1 c. water
   Your favorite flavoring, if desired

   Preparation : 
 Mix flour and water to make a biscuit dough.  Pat or roll into 
 an 8 or 9 inch oblong shape, 1/2 inch thick.  Sprinkle sugar over 
 all pat in with your hand.  Dot all over with butter.  Roll up 
 jelly roll fashion and put in a buttered oblong casserole dish.  
 Pour over syrup and bake in preheated 350 degree oven about 1 hour 
 or until lightly browned.  Bring to a boil, stirring until sugar 
 is dissolved.
   Mom's  Old  Fashioned  Butter  Roll

   Ingredients : 
   1 1/2 c. flour
   1/2 c. shortening
   1/2 c. ice water
   Pinch of salt
   1 1/2 c. sugar
   2 sticks butter, softened

   Preparation : 
      Mix all ingredients, except for milk and vanilla together.  
  Make into rolls.  Bake at 400 degrees for 25 to 30 minutes.  
  Then pour a mixture of milk and vanilla over rolls.  Serve. 
   Mom's  Old  Fashion  Butter  Roll

   Ingredients : 
   2 c. flour
   1/2 tsp. salt
   3/4 c. buttermilk
   1 c. sugar, divided
   2 c. milk, whole or half and half
   3 tsp. baking powder
   3 tbsp. shortening
   3/4 c. butter, softened
   3 tsp. vanilla, divided

   Preparation : 
   Sift flour, baking powder and salt in mixing bowl.  Cut 
   in shortening until crumbly.  Add buttermilk.  Stir just 
   enough with fork to make a soft dough, turn out on floured 
   surface.  Knead gently about 10 times.  Roll out to about 
   a 14 inch square, spread with 1/2 of soft butter.  Stir 
   1/3 cup sugar and 2 teaspoons vanilla in small bowl. Sprinkle 
   over butter. Roll up dough like jelly roll, cut in 1-inch slices.  
   Place in greased 12 x 8 inch baking dish, cut side down. Dot 
   with rest (1/4 cup) of butter.  Sprinkle with rest of sugar 
   (2/3 cup).  Combine milk and remaining 1 teaspoon vanilla.
   Pour over slices.  Bake at 350 degrees for 50 minutes.  
   Sprinkle with nutmeg. Baste during baking.  Serve warm.
   Old  Fashioned  Butter  Roll

   Ingredients : 
   4 c. flour
   4 tsp. baking powder
   1 1/2 c. buttermilk
   1 tsp. salt
   2 tsp. sugar
   1 1/2 c. butter
   2 c. sugar
   1 c butter, melted
   2 tbsp. cinnamon
   2 c. sugar
   2 tbsp. cornstarch
   1/4 lb. butter, melted
   1 qt. sweet milk
   2 tbsp. vanilla

   Preparation : 
      Sift flour, baking powder, salt and 2 teaspoons sugar; add 1 1/2
   cup butter and buttermilk.  Roll dough mix on floured board, thinly.
   Spread remaining ingredients on dough.  Roll like jelly roll in two
   long rolls and place in buttered or oiled cobbler pan, adding small
   amount of water as it bakes.  Cook at 325 degrees until golden
   brown.  Cook in top of double boiler until thick.  Pour this sauce
   on butter roll as you prefer.  This is especially tasty if served
   while warm. Makes 16 servings.  

Icebox Fruitcake

  ----- Original Message ----- 
  From: Martha
  To: phaedrus
  Sent: Wednesday, January 29, 2003 7:16 PM
  Subject: White Refrigerated Fruitcake -or- Candy ?

  My late mother made at Christmas a treat consisted of the 
  following ingredients...there were additional ingredients, 
  however, I do not recall what they were.  I continually look 
  for a recipe but never find.  After combining the ingredients, 
  she would put in a pan and chill for a day in the refrigerator. 
  I don't recall that this was baked in an oven... I tend to think 
  it was not. As best I remember, some of the ingredients were:

  Condensed milk
  Recipe called for candied fruits but she did not care for these 
  and would use canned fruit that she dried on paper towels.  
  Pineapple, mandarin oragnes,cherries, etc.

  I am not certain if crushed graham cracker crumbs were involved or 
  not...again, I think not.
  Chopped pecans were also added.

  Should you be familiar with a recipe along these lines, I would 
  be so appreciative. Thank you for your attention.


Hello Martha,

This sounds like an icebox fruitcake recipe. See the recipes below.


  Ice - Box  Fruit  Cake

   Ingredients : 
   1 lb. small marshmallows
   1 lb. raisins (either white or black)
   1 qt. chopped nuts
   1 pkg. coconut
   1 c. brown sugar
   1 can sweeten condensed milk (Eagle Brand)
   1 box vanilla wafers, crushed
   1 box graham crackers, crushed
   Cherries - candied
   Pineapple - candied

   Preparation : 
     Mix sugar, marshmallows, milk together in pan and melt.  Mix in
   cracker crumbs and fruit and nuts.  Press in buttered pan and chill.
     Need to roll up your sleeves and go to work with your hands.  You
   can crush your wafers between wax paper with rolling pin or big
   Ice  Box  Fruit  Cake

   Ingredients : 
   1 box vanilla wafers
   1 can condensed milk
   1 lb. fruit:  1/4 red cherries, 1/4
      green cherries, 1/4 red candied
      pineapple and 1/4 green candied
   1 (3 oz.) pkg. coconut
   1 lb. raisins (white)
   1 lb. soft margarine
   1 qt. pecans

   Preparation : 
     Mix together in a large pan.  Shape into pound cake pan or 2 loaf
   pans.  Store one week in the refrigerator before eating.  It's very
   rich and almost like candy.  
   Ice  Box  Fruitcake

   Ingredients : 
   1 box graham crackers (crushed)
   1 lb. candied pineapple
   1 pkg. dates (chopped)
   1 can condensed milk
   1 lb. candied cherries
   1 can coconut
   1 qt. chopped pecans

   Preparation : 
     Mix all ingredients until well moistened.  Line graham cracker box
   or use plastic container.  Pack the moist mixture well into the
   container.  Refrigerate overnight.  Slice and serve.  Will keep for
   several weeks in refrigerator.  
  Ice  Box  Fruitcake

   Ingredients : 
   1 can condensed milk
   12 oz. box vanilla wafers, crushed
   8 oz. candied cherries
   8 oz. canned mixed fruit
   2 c. pecans, chopped
   2 c. frozen coconut
   lg. box white raisins

   Preparation : 
     Add all ingredients.  Mix well.  Pack in glass dish with lid. 
   Keep in refrigerator.  Do not bake.  
   Ice  Box Fruit  Cake

   Ingredients : 
   1 lb. candied cherries
   1 (1 lb.) box graham crackers(crumbled fine)
   1 (1 lb.) box raisins
   1 lb. nuts (any kind)
   1 can Eagle Brand condensed milk
   1 green coconut, grated

   Preparation : 
      Crumb crackers (in blender if possible).  Add other ingredients,
   except milk.  Mix well.  Add milk and mix well.  Be sure to use a
   large container and long handled wooden spoon for this.  Pack in
   tube cake pan or loaf pan that has been lined with waxed paper.  Be
   sure to pack firmly.  Place in refrigerator at least 24 hours before
   Ice  Box  Fruitcake

   Ingredients : 
   Make in bundt pan.
   2 packets graham crackers, crushed
   1/2 lb. chopped candied cherries
   1/2 lb. chopped pineapple
   1 can condensed sweet milk
   1 can coconut
   1 lb. pecans
   1 box raisins

   Preparation : 
     Mix in a large bowl squeeze and pack together in the pan.  
 Chill in refrigerator, cut and serve.  Makes 1 cake.  


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