Indian Bread with Shackamaxon Beans
The boiled Shackamaxon beans were kneaded into hominy corn pounded as fine as possible and water. The amount of dough pictured will make two breads.
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Posted by: hearttohearthcookery | September 3, 2012
Shackamaxon Bread
Posted in Beans, Bread, Corn, culinary history, food, food history, John Heckewelder, Lenape, Native American, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
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