Bladders

Authors

  • Clarissa F Dillon Past Masters Author

DOI:

https://doi.org/10.1558/ppc.30370

Keywords:

bladders, sealing agents, offal, cooking techniques

Abstract

The article looks at bladders and their culinary uses in 18th-century England and experiments in their preparation post-slaughter and provides some recipes where bladders are employed. 

Author Biography

  • Clarissa F Dillon, Past Masters

    Clarissa F. Dillon is a food historian with special interest in the 18th century and in reconstruction of historic cooking techniques. She is President of Past Masters, an educational not-for-profit corporation dedicated to research, demonstration and interpretation of English domestic activities prevalent in William Penn’s world during the colonial period (1681–1783).

Downloads

Published

2004-03-01

Issue

PPC 75 (2004)

Section

Articles

How to Cite

Dillon, Clarissa F. 2004. “Bladders”. Petits Propos Culinaires, March, 36-50. https://doi.org/10.1558/ppc.30370.