A Conversation about Bread

Debs G: A Becky Lee!  I need your blueberry cobbler recipe for the challenge!

A Becky Lee: I don’t know if I have it at the moment because I use Mrs Beeton’s Cookbook and it’s stashed away in a box somewhere… but from memory, it’s flour, milk, sugar, blueberries… and I’m not sure if we need eggs, but it does need a binding agent… let me check… Yes, yes it needs eggs.

Debs G: What else would I use other than eggs?!

A Becky Lee: Well, Iunno, blood?

Debs G:  WHAT?!

A Becky Lee: It’s a good binding agent!  It’s got albuluminimumuninm in it like eggs do!

Debs G:  You mean Albumin?

A Becky Lee: Yeah!  Apparently egg albumin and blood albumin is pretty much the same, and you can use blood for when people have egg allergies.  My friend Tatya, you know, the one who is super into Medieval cooking is all excited about this because some archaeologists unearthed an ancient bread that was made out of blood in some battlefield somewhere.  It was super high in protein and stuff.

Debs G: You mean, the soldier bled into the bread and it got preserved?

A Becky Lee: No, it was made with blood.

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BLOOD!

Debs G:  You mean, the soldier died and the bread was on the battlefield and soaked up all the blood like some kind of wheaty vampire.  Anyway, where is Tatya getting this blood from?

A Becky Lee: … a butcher…?

Debs G:  Oh, yeah.  She was probably using cow blood.  I guess you could that from a butcher.

A Becky Lee:  What else kind of blood did you think she was using?

Debs G:  Iunno.  Human?

A Becky Lee:  WHY WOULD SHE USE HUMAN BLOOD?!  That’s disgusting!  We don’t want to get Kuru!

Debs G:  You can’t get Kuru from eating blood!  You can only get it from eating raw human brains!

A Becky Lee:  Well, you can also get it from cornea transplants…

A Becky Lee: … from people who eat raw brains…

Debs G: Exactly.

Our family has some strange conversations sometimes.  Incidentally, for those of you interested in making the Viking Blood Bread, Tatya recommends the recipe from An Early Meal – A Viking Age Cookbook & Culinary Odyssey by Daniel Serra and Hanna Tunberg.


 

Tatya’s Addendum:  I couldn’t find a butcher to get me clean blood, so I got the blood from a friend when they had a sheep slaughtered.  The kitchen looked like vikings had marauded through it with one hapless Christian monk.  (Only one monk because there wasn’t that much blood)

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