After the slice sunchoke (Jerusalem artichoke) slices are dried on the drying rack, a stone is used to grind them into flour.
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Posted by: hearttohearthcookery | December 7, 2020
Sunchoke Flour-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, sunchoke flour, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
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