The very finely ground Lenape white corn flour and mashed strawberries were kneaded well and formed into a bread approximately six inches in diameter and one inch thick as John Heckewelder described.
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Posted by: hearttohearthcookery | July 9, 2013
Strawberry Bread
Posted in Bread, culinary history, food, food history, John Heckewelder, Lenape, Native American | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
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