When the strawberry bread (a mixture of Lenape white flour corn grounded fine and mashed strawberries) is done with the boiling water method, the balls of bread float to the top.
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Posted by: hearttohearthcookery | July 13, 2013
Float to the Top
Posted in Bread, Corn, culinary history, food, food history, Lenape, Native American, Strawberries, trade kettle | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
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Heart to Hearth Cookery 
Reblogged this on global_food.
By: fabulousfannyjr on July 14, 2013
at 9:06 am