With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
How hungry are ya?
With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
How hungry are ya?
Yeah, everybody is making jokes about cooking with blood in this thread, but they’re really just describing German cuisine. I remember eating blood gruel with potatoes and spinach as a kid. Tastes awful.