Ancient Nettle Pudding
Recipe courtesy of Ancient Craft and Celtnet Recipes
According to Celtnet Recipes, “when most food was boiled in a large pot, adding dumplings or ‘puddings’ to stocks (was) a good way of putting starch in the diet. These large dumplings are flavoured with wild herbs and nettles.”
1 bunch of sorrel
1 bunch of watercress
1 bunch of dandelion leaves
2 bunches of young nettle leaves
1 cup of barley flour
1 teaspoon of salt
Chop the herbs finely and mix in the barley flour and salt.
Add enough water to bind it together and place in the center of a linen or muslin cloth.
Tie the cloth securely and add to a pot of simmering venison or wild boar (a pork joint will do just as well). Make sure the string is long enough to pull the pudding from the pot.
Cook the pudding until the meat is done (at least two hours).
Leave the pudding to cool slightly, remove the muslin, then cut the pudding into thick slices with a knife.
Serve the pudding with chunks of barley bread.
*The pudding can be served along side the meat with which it was cooked, or it can be served as its own stand-alone dish.
 Pappas, S. (2012, September 28). Ancient Burial Shroud Made of Surprising Material, Scientists Find. Retrieved January 2, 2015.
 Vance, K. (n.d.). History of Stinging Nettle. Retrieved January 2, 2015.
 Nettles – discover its healing, medicinal qualities. (n.d.). Retrieved January 2, 2015, from http://www.nettlesforhealth.com/#!nettle-uses/c18ah
 Vance, K.
 What Else The Romans Did For Us. (n.d.). Retrieved January 2, 2015.
 Vance. K.
 Macrae, F. (n.d.). Traditional English cooking: Nettle pudding and other ancient recipes. Retrieved January 2, 2015.
 Boiled Nettle Pudding a classic reconstructed Ancient Recipe. (n.d.). Retrieved January 7, 2015, from http://www.celtnet.org.uk/recipes/ancient/fetch-recipe.php?rid=ancient-boiled-nettle-pudding