This Lenape pottage consisted of dried squash, dried turkey pounded, hickory nuts, Munsi wolf beans and Lenape white flour maize (corn) processed into hominy with the nixtamalization process. In addition, since the new fresh squash were still being harvested, some fresh squash was added too.
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Posted in Beans, culinary history, food, food history, Hickory nuts, Hominy, Lenape, Native American, receipts, recipes, squash | Tags: culinary history, food, food history, foodways, Lenape, Native American
In addition to the dried squash, and dried turkey pounded, the other ingredients for the Lenape pottage (pictured in the bowl) are hickory nuts, Munsi wolf beans, and Lenape white flour maize (corn) processed into hominy with the nixtamalization process.
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Posted in Beans, culinary history, food, food history, Hickory nuts, Hominy, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
The turkey dried on the drying rack is being pounded fine to add with the dried squash for the Lenape daily fare.
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Posted in culinary history, food, food history, Lenape, Native American, receipts, recipes, Turkey | Tags: culinary history, food, food history, foodways, Lenape, Native American
I am holding a ring of dried squash and a wood bowl of dried turkey that will both be ingredients for the Lenape daily fare.
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Posted in culinary history, food, food history, Lenape, Native American, squash | Tags: culinary history, food, food history, foodways, Lenape, Native American
The Sagoe Pudding prepared with sago, milk, grated bread, sack sugar orange flower water, salt, cinnamon, ginger, nutmeg and sliced citron was sauced with butter, sack and sugar and stuck with some citron and candied orange for a glorious presentation on the table.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
The sauce for the Sagoe Pudding was prepared in a brass posnet and consisted of Butter, Sack, and Sugar. After the pudding was stuck with some Citron, and garnished with Orange, the receipt (recipe) states to sauce it.
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Posted in food, food history, Posnet, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
The receipt (recipe) for Sagoe Pudding begins to take a different appearance as it is prepared for presentation to the table. The first step is to garnish with Orange and candied orange peel was used.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
This is the receipt (recipe) for Sagoe Pudding removed cleanly from the cloth (pudding bag) but without garnish or sauce.
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Posted in culinary history, food, food history, pudding bag, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
After the Sagoe Pudding was boiled most proper, the pudding was cooled in the pudding bag (a square of linen cloth). To facilitate removal, the bag had been buttered just in the center prior to adding the pudding. The receipt (recipe) Sagoe Pudding is shown having the pudding bag removed very slowly and carefully to ensure a good presentation appearance on the table.
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Posted in culinary history, food, food history, pudding bag, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
The receipt (recipe) for Sagoe Pudding which contains boiled sagoe, grated Bisket or bread, sack, sugar orange flower water, salt, cinnamon, ginger, nutmeg and sliced citron, may either be boiled or baked according to the receipt, but boiling is most proper and thus the sagoe pudding is in the pudding bag tied with a string.
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Posted in culinary history, food, food history, pudding bag, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
Heart to Hearth Cookery 