> a dollop of B-negative preserves

I misremember if this was in a prior thread, so apologies if so, but...do they have a preference for specific types, or are there flavor differences, or is it just for textual flavor?

Also, do blood preserves have herbs and such in them? Spices? Obviously the family has had contact with the Dutch, who were the primary spice importers to Europe during that time period, but did they have the sense to -use- them? ;-)