Blood, Controversy, and Puddings in the Early English Atlantic

By Carla Cevasco How to follow the Word of the Bible and still tuck into a nice blood pudding? This question inspired the Massachusetts Puritan minister Increase Mather to publish a brief pamphlet in 1697 entitled “A Case of Conscience Concerning Eating of Blood, Considered and Answered.” The conundrum, Mather wrote, lay in the injunction from …

From bloodstone to fish soup: iron recipes

By Marieke Hendrikksen In my research on the use of metals in eighteenth-century medical chemistry, iron has a special place. Unlike other metals, which were increasingly regarded as dangerous, iron remained a safe bet in blood-related diseases. However, up until the early nineteenth century, this understanding was not so much based on a chemical understanding …

The recipe for animal sacrifice in ancient Greece

By Flint Dibble We’re so used to modern, twenty-first century recipes. Everything is spelled out to a tee: ingredients, amounts, instructions. But, even if you look at earlier 20th century recipes, the detail is sparser. Techniques and amounts could be optional or elided over since certain knowledge was assumed. Ancient recipes, like those by the Roman …