Brave souls who bake weird stuff!
On another forum dediczated to historical foods there was a link to Blood Bread from a book
“Make as ordinary wheat bread, using about 20 per cent of uncoagulated blood from raw flesh, preferably beef. It is nutritious and anti-scorbutic.”
The Complete Bread, Cake, and Cracker Baker, J. Thompson Gill, (Chicago, 1881)
Has anyone any thoughts about this. I Googled Blood Bread and there's a Finnish recipe for same. Anyone had any experience with this sort of critter?
Blood is used in a number of countries as a normal food. Black Pudding for instance is quite mainstream in the United Kingdom.