It was widely held in the nineteenth century that all of the nutrients in beef could be found in its blood.

After cooking, a piece of meat was placed into a juicer, which pressed the flesh between two metal plates with the twist of a screw. The juice was then given to persons who had lost teeth; it was thought that this was the best way to help those who had tooth decay and couldn’t chew.
This mechanism sheds light not only on antiquated nutritional views, but also on nineteenth-century America’s inadequate tooth hygiene.

We want it in our kitchen for the following reasons: We have no intention of consuming animal blood, yet we are aware that blood can be used to make sauces