When there is enough dried sunchokes flour pounded to prepare the Lenape receipt (recipe) the Europeans described as sunchoke bread, the sunchoke flour is placed in a wood bowl and water added.
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Posted by: hearttohearthcookery | June 29, 2022
Mix With Water-A Taste of Hearth Cooking
Posted in Bread, culinary history, food, food history, Lenape, Native American, receipts, recipes, sunchoke flour, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
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