Posted by: hearttohearthcookery | April 5, 2021

Puhwem for Tunnbröd-A Taste of Hearth Cooking

At the top of the picture is an ear of Lenape Puhwem (white flour corn) saved for seed. Enough of the ground and sifted fine flour is ready in the bowl to start the preparation of maize Tunnbröd (a New Sweden flatbread).

At the top of the picture is an ear of Lenape Puhwem (white flour corn) saved for seed.  Enough of the ground and sifted fine flour is ready in the bowl to start the preparation of maize Tunnbröd (a New Sweden flatbread).

Visit my website at:  www.hearttohearthcookery.com

Posted in Bread, culinary history, flatbread, food, food history, Lenape, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: , , , , ,

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  1. hearttohearthcookery's avatar

    Visit my website at: http://www.hearttohearthcookery.com

    By: hearttohearthcookery on April 5, 2021
    at 7:51 am

    Reply


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