Fake blood has been around ever since there was a need for bloodied characters in cinema. However, the fake blood really started flowing around 1894 in le Theatre du Grand-Guignol in Paris. This theater was known for its horror-centric plays, and was the first to really utilize lots of fake blood for their horror. Their recipe for fake blood (in which the original coloring agents can be replaced with food coloring) was vegetable glycerine with red food coloring, a bit of yellow, and just a drop of blue.
The next big recipe for fake blood was Kensington Gore, which was used by the British studio Hammer Film to make gory color movies, which was not allowed by Hollywood's production code, of which Hammer Film was not under the jurisdiction of. The recipe for this was 2 parts Golden Syrup (Light Treacle), 1 part water, the same red/yellow/blue food coloring combination, a bit of Corn Starch, and peppermint extract for flavor.
The final major recipe came about in the 1970's, which was the Dick Smith recipe. This was/is made with 2 quartz of corn syrup, 5 oz of water, the traditional food coloring combination, non-dairy coffee creamer, liquid lecithin, and peppermint extract for taste. This recipe is still one of the major ones used as of today.
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