Kneading SunRoot Bread
Water was added to the sifted sunroot flour (Jerusalem artichoke flour) and kneaded until it could be formed into a bread.
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Posted by: hearttohearthcookery | October 23, 2012
Kneading SunRoot Bread
Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, sunchoke flour, Sunchokes, Sunroot flour, Sunroots | Tags: culinary history, food, food history, foodways, Lenape, Native American
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