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Propagating Wild Yeast for Reenactments

Today, if you asked 50 people about how to start a wild yeast culture for making sourdough bread, it’s likely you’ll get 100 different answers, but in reality, all it takes is a little bit of flour, some water and…

Which Yeast (Time 0_00_55;12)

September 29, 2017

Akara Recipe

Akara is a simple, easy to make snack that was frequently made in the 18th and early 19th centuries. Dried Black-eyed Peas Onions Parsley flour Boiling water Lard First, pulverize the dried black-eyed peas into very small pieces. Add to…


A Fanciful Yet Easy Asparagus Soup

This delicious Asparagus Soup recipe from Elizabeth Cleland’s A new and easy methods of cookery (1755). Many of this recipe's techniques, including roux, food coloring, bone broth, and court-bouillon (the ingredients boiled in the soup that are removed before eating)…


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September 28, 2017

Rye and Indian Bread

This is called Rye and Indian bread, because it’s made of part rye flour and part Indian meal or sometimes we call it cornmeal. You can use just those two grains to make the flour, or you can add wheat…


Simple Boiled Plum Pudding

Many people hear the word pudding today and they think about some little custardy stuff in a cup or something you buy at the grocery store in a box and mix it up with some milk. Pudding has a much…

Plum Pudding (Time 0_11_05;10)

An Onion Soup Recipe from 1801

This recipe for onion soup is out of John Mollard’s 1801 cookbook, “The Art of Cooking Made Easy and Refined”. 4 oz. Butter 4 tbsps. Flour 8 midsized Onions of choice Salt 3 qts. Beef Stock 4 Egg Yolks 1…


A White Pot Recipe

A White Pot with Raisins and Dates Serves 1 - 6 (depending on how polite you are) The name “White Pot” originates from the Devon region of England. But this sweet, buttery custard bread pudding, layered with sweetmeats (dried fruits)…

Also Known as a White Pudding

Master Wood Turner Erv Tschanz

In this special video, master wood turner Erv Tschanz shares his passion for the craft. Erv is one of several skilled artisans that sells handcrafted items through Jas. Townsend & Son. The treenware cherry wood plate being made in this…

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September 13, 2017

Weaver/Trapper Interview: Experiencing History Through Reenacting

We've been busy interviewing fellow reenactors for the purpose of inspiring and encouraging viewers who are interested in getting involved in historical reenacting but don't know how to begin. Today we interview Tony Baker, a weaver by trade, who has…

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Starting a Living History Group from Scratch

It took an idea and a group of friends, and it went from there. Albert Roberts tells the story of how the innovative historical interpretive group "The HMS Acasta" was born. More great information! ***************************** Our Retail Website -…

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Page 1 of 69
Stinging Nettle Soup

Stinging Nettle Soup

I have many memories from my formative boyhood years of tromping through the woods, discovering nature, getting dirty, and hunting for anything with more than (or less than) two legs with which I could startle my poor dear mother. Occasionally, the call of the wild would lure me unsuspectingly deep into the lush green forest undergrowth only to set my skin ablaze with stinging nettles. It didn’t take much. A single swipe of a stem was enough to send me skinny dippin’ in the creek to get some relief.

If you’ve spent much time in the woods, you’ve likely seen them, and you may even be familiar with the burn that I’m talking about. Nettles are a vicious plant, breaking off little hypodermic needles into your flesh that pump you full of histamines, leukotrienes, and a whole bunch of other words I can’t pronounce, along with a good dose of serotonin just to make sure your brain is firing on all cylinders and fully aware of the ripping pain. They’re a real delight. What’s worse is, they’re everywhere (except Hawaii): North America, Europe, Asia…if you’re north of the equator, you’re likely at risk of eventually running into stinging nettles.

So here is my advice if you’re unfortunate enough to find yourself in the middle of a stinging nettle patch: pick them and eat them. It will serve them right. Better yet, eat their young tender plants. (No, really, do NOT eat the old plants unless you want to have some uncomfortable urinary tract issues.)

There’s an interesting book called  The Travels of John Heckewelder in Frontier America. It’s a compilation of journals written by Heckewelder as he traveled the western frontier of Pennsylvania, Ohio, Kentucky, and Michigan in the late 18th century. His primary mission was that of a Moravian evangelist to the native peoples with whom he associated himself and lived among for nearly sixty years.

John Heckewelder was familiar with nettles, but his recollections were a bit different than mine. To me, they are a nuisance; to him, they meant survival.

“We lived mostly on nettles; which grew abundantly in the bottoms, and of which we frequently made two meals a day. We also made use of some other vegetables and greens. Besides, we had brought along some tea and chocolate; which we drank as well as we could without milk or sugar” (p. 44).

And later, during one particularly season of deprivation, he complained, “The nettles had become too large and hard; and every vegetable that grew in my garden was stolen by the passing traders” (p. 65).

Ok, so it’s a well-known fact that everything tastes better with chocolate, but I’ll bet the preacher didn’t know just how nutritious stinging nettles were as well! Stinging nettles are high in Vitamins A and C. They are also high in iron, potassium, manganese, and calcium. And did you know they have a very high percentage of protein? When cooked, they taste somewhat like spinach.

So now is the time to cook with nettles! Mushrooms are too hard to find any way.  Gather up a basket-full and I’ll show you one delicious way of preparing them. By the way, unless you’re going to eat them raw (which I highly recommend you don’t) all those nasty injectables break down during the cooking process, so you don’t need to worry about getting stung on your lips and tongue.


Stinging Nettle Soup.

Set a pot of about 1-1/2 to 2 quarts of fresh water on your stove or over the fire and bring it to a low boil. While you’re waiting, melt a stick of butter (4 oz.) in a large skillet or spider over medium heat. Once the butter has settled down, add three medium onions, coarsely chopped. Season with a dash of pepper and some salt. Saute your onions until they are golden brown, then add about six cups of chopped nettles that have first been washed and patted dry.


Toss for about 10 minutes over your heat until your nettles look more like cooked spinach. At this point, sprinkle on about 4 Tablespoons of flour and stir it in well. Now remove your water from the fire and add to it all the ingredients in your skillet.

Adjust your seasoning before returning your pot to the fire. You can also use some mushroom ketchup that you can either make yourself or purchase on our website.

Finally, cut off the crust of a hearty loaf of bread and chop it up fairly well. Add this to your soup and let the whole thing simmer for about 15 minutes.  That’s it.



So don your gloves and away you go!


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