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?

  • alleycat@lemmy.world
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    10 hours ago

    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.