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Salmon Pasties

Michael Dragoo joins us again to show us a recipe for “Salmon Pasties – The Italian Way”. It comes from the 1805 cookbook “Art of Cookery Made Plain and Easy” by Hannah Glasse. Help support the channel with Patreon ▶…

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March 21, 2018

“Pennsylvania Swankey”

Our suggested books on brewing▶… ▶▶ In today’s episode, Jon is transported back to 1836 as he visits Prairietown, part of Conner Prairie Interactive History Park in Fishers, Indiana. Martha Zimmerman (portrayed by historical interpreter Kim McCann) shares a…

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Baked Apple Pudding

This Baked Apple Pudding comes from the 1794 cookbook “Domestic Economy” by Maximilian Hazlemore. The flavor combination in this dish is excellent, and yes, 8 ounces of butter are in this pudding. Enjoy! Help support the channel with Patreon ▶…

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Turnip Ragout

Michael Dragoo joins us in the kitchen once again! In this episode we prepare a “Turnip Ragout”. This recipe is from the 1824 cookbook “The Virginia Housewife” by Mary Randolph. This is a delicious, easy recipe with some surprising ingredients!…

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Corn and Eels

Eels! That’s right, eels! We’re making a version of fall succotash based on a reference in the travel journal of George Loskiel from 1794. This recipe, as well as Loskiel’s journal, helps Jon and the crew connect to local history…

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“Mushrumps” In Cream

Our good friend Michael Dragoo is in the kitchen again! Today Jon and Michael prepare a dish called “To Dress A Dish Of Mushrumps” from Martha Washington’s “Booke of Cookery”. This one is perfect for sharing at living history events!…

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Today’s recipe is easily one of the best desserts we’ve ever made. This apple dumpling comes from “The London Art Of Cookery” by John Farley in 1792. You have to try it! Apple Pudding Episode ▶ ▶▶ Short Paste…

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A Peach Recipe 200 Years Old

It’s the perfect time of year for Peaches! Today we have a recipe from 1787 for a Peach Tart. This dish comes from “Cookery and Pastry” by Susanna Maciver. This one was an experiment, we hope you enjoy it! Help…

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Salted Cod With Eggs At Mount Vernon

We couldn’t stay away! We’re back at George Washington’s Mount Vernon for a bonus episode with Deb Colburn. Today she has a recipe for “Dressing A Salt Cod”. Enjoy! Mount Vernon’s YouTube Channel ▶… ▶▶ Help support the channel…

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Farina Soup

This recipe for “Farina Soup” comes from a 1795 German Cookbook, the title of which translates, “Instructions Of All Kind Of Cookery And Pastry.” Thanks to Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two…

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Page 1 of 71
A Stupendously Fresh Soup

A Stupendously Fresh Soup

Life on the trail in the 18th century was often a difficult and dangerous endeavor. It’s easy to romanticize from our overstuffed chairs what wilderness living may have been like — being one with nature, living in a symbiotic relationship with the land. In reality, however, even for the expert leather-skinned woodsman, it was more likely an unrelenting struggle for one’s own survival.

Maintaining the most basic food supply was of utmost importance to the trekker, as the trail was an intolerant host. Traveling, especially over long distances, required planning ahead. The only meal one could count on was the meal he packed in. You could only hope for additional opportunities while nature wasn’t looking.

But that’s not to say that on occasion nature eases her grip, and the supply to be found is of the delicious sort — even by modern “civilized” standards. One such instance can be found in the annals of the great 18th century explorer, Captain James Cook.

It was this passage that prompted Jon to try a springtime soup made from a few of the same essentials often carried by trekkers, and supplemented with what nature offered up.

Jon mentions a number of ingredients that he had prepared earlier.  For these recipes check the videos out below:

Soup with Wild Greens


  • 1 quart of water
  • 2/3 cup of barley
  • 1 handfull stinging nettles chopped
  • 1 handful wild garlic green stems chopped
  • 3-4 wild garlic bulbs sliced
  • 3-4 leaves of garlic mustard
  • 1 handful dandelion greens
  • 3 medium size pieces of portable soup (about 1-1/2 inch size pieces)
  • 2 large pinches of Mushroom ketchup powder
  • 1 pinch Salt, 1 pinch Pepper, and 1 pinch Cayenne all from Jon’s Pocket Spice Box


Pour the water and barley in a small sized pot and set it over your campfire.


After about an hour, add in the wild greens.


Finally stir in the portable soup.  The pot will need to be removed from heat immediately after the portable soup is dissolved, so make sure to pay extra attention to this stage.


Once it has cooled a bit, season the soup to your liking.  Jon adds powder he made from leftovers of a mushroom ketchup (which is flavorful enough to fully substitute portable soup for a vegetarian version).


Next add salt, pepper, and cayenne.


For some extra thickness enjoy this soup with Ship’s Biscuits.


This soup encapsulates a timeless tradition as beloved in the 18th century as it is today.  Jon hits the nail on the head when he says that “there is nothing like cooking your meal out over an open fire like this with greens that you just gathered”.

This Post Has 3 Comments
  1. What about spring Cress? It’s wide spread, readily identified and available. It’s the wild ralative of broccoli and the heads are small but tasty. They have to be picked before they open their yellow flowers. Early plantain leaves are said to be good also.

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