BREAD MIXED WITH BLOOD.

Taihape Daily Times, Volume 8, Issue 112, 13 May 1916, Page 3

BREAD MIXED WITH BLOOD.

»Bread made from flour mixed with blood instead of water is urged as a food that is not merely highly nutri- ' tious, but also palatable. Its inventor is R. Droste, Staff Apothecary and Food Chemist of Hanover, who writes of it in the Chemiker Zeitung and his I eulogies are quoted with approval by the Scientific America. To overcome the prejudice that many persons feel against blood, because of its smell, taste and colour, Dr. Droste bleaches it with peroxide of hydrogen. The peroxide liberates so much oxygen when it comes into contact with organic matter that yeast or baking pow'der is unnecessary, for the dough rises without any other aeration. l The flour is first mixed with the blood, then the perovide is added. At first, Droste used a 30 per cent, solution of ordinary peroxide, but he now uses a special perhydrite. The fresh blood is allowed to stand in the ice box for jfrom 24 to 36 hours; it is then I strained or filtered to remove the j clots, and. the serum that remains is I mixed with the flour. The Scientific American doubts whether the hausfrau will welcome this substitute for milk and eggs with much enthusiasm, but adds that blood is the raw material from which both are made, and says the idea should receive wide application in armies and public institutions.