Pictured is the finished receipt (recipe) Tunnbröd made from Puhwem (Lenape white flour corn) and water, and prepared with traditional Swedish flatbread tools.
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Posted by: hearttohearthcookery | April 19, 2021
Tunnbröd-A Taste of Hearth Cooking
Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish foodways
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