Posted by: hearttohearthcookery | September 16, 2012

Chestnuts, Corn Flour and Water

Adding Boiled Chestnuts to Indian Bread

In the dough of Indian Bread, as described by John Heckewelder (Moravian missionary), they (the Lenape) frequently mix boiled, well pared chestnuts.  The pared chestnuts are being added to the kneaded fine corn flour and water.

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Posted in Bread, Corn, culinary history, food, food history, John Heckewelder, Lenape, Native American, recipes | Tags: , , , , , ,

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