This was the most popular Spartan dish which was part of the Spartan 'messes'. SYSSITIA was the famous black broth. It was a thin stew made of pork, blood, salt, and vinegar.
Plutarch tells about how in order to sample this dish a king of Pontus bought a Laconian cook. When served the black broth he did not find it to his liking. The cook told him, "King, this soup should only be taken after a dip in the Eurotas." Even though Sparta was never keen on hydrotherapy. They were not at all fond of baths.
This is a recipe for Greek Blood Soup....it might be close
The Recipe is an old family recipe attributed to Frances Wloszczynska,
5-6 lb duck OR 3-5 lb spare ribs or pork loin ribs.
Fowl trimmings (if available)
1 Gallon Water
2 bay leaves
4 whole cloves
4 whole peppercorns
4 T flour (More if a thicker soup is desired)
1 T sugar (More to taste)
2 T salt
2 T pepper (More to taste)
1/2 c vinegar (More to taste)
1 c sweet cream, whipping cream or dairy sour cream
Apples or pears - peal, core and chop into pieces less than 1/2 inch
Dried fruit: 1/2 lb pitted prunes 1/2 lb raisins
2 c duck or goose blood OR 1/2 c pig blood.
32 oz prune juice with pulp may be substituted for blood.
1/2 tsp crushed marjoram
4 whole allspice* *Not period and not used!
4 dried orange peels-ground** **Not used, not readily available in Poland
In a soup kettle, cover meat and foul trimmings with water and boil slowly 1-3 hours depending on the size and age of the duck. Skim off foam from top of soup.Place spices in cheese cloth bag and add to soup.Boil slowly until meat is tender. Remove meat and spice bag from soup. Reserve meat to be added back later.Take out 1 cup of boiling stock and set aside.Add fruit to soup.Boil until apples or pear are soft.
In a separate bowl, blend the flour, sugar, salt and pepper into 1/2 c of the blood until smooth. Add cream to the flour mixture. Mixture should be a light paste Add the 1 c of hot soup stock and mix until smooth.Add vinegar and blend.
While soup is still boiling, add flour mixture and remaining blood (or prune juice if no blood was used).
Stir constantly.If a thicker soup is desired, add 1 c of pureed prunes. Boil another 5-10 minutes. Meat may be returned to the soup.Taste and adjust seasoning.Allow to cool and place in refrigerator.Allow soup to stand overnight before serving.
Because of the raisins, prunes and fruit, the soup will be sweeter the next day.
The link is to an article in Stefan's Florilegium on the making of aPolish [I think] blood soup. It seems more complicated than the description of the Greek dish mentioned above, but it needs to beborne in mind that this isn't merely Greek food, it's Spartan food."With a name like Fluckers, you know it's got to be really great blood soup!"
Also, while the ingredients in the Spartan version appear to be a lot simpler, the rules for cooking with blood are more or less universal:
mixing with some vinegar appears to be extremely common in many bloodusages (to discourage clotting), and you don't want it to boil hard,or it'll curdle into a mess I can only describe as nicely seasoned scabs and plasma.
It seems to me what you'd do is cut up and simmer your meat in wateror possibly wine, until you have a rich broth with meat in it, thenadd your blood-and-vinegar-mixture (seems like a proportion,generally, of four parts blood to one part vinegar or thereabouts)off the heat, place back on the heat and stir until the mixturethickens slightly, but doesn't boil. Basically like thickening with egg yolks. Id sneak in a little chopped marjoram and some pepper,along with my salt, but then I'm not a Spartan.Adamantius, who likes a good blood sausage but finds soups like this a little too rich...