A pair of pewter sabotieres are on my work table. The original sabotiere is on the right and the reproduction sabotiere is on the left. It is my reproduction that I will use to make the peach ice cream.
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Posted in culinary history, food, food history, Peaches, receipts, recipes, sabotiere | Tags: culinary history, food, food history, foodways, ice cream
Many hands had fun preparing the ice for the Peach Ice Cream in September. Children have used wooden mallets to break the ice and are gathering it in wooden firkens to add to the coopered bucket for the sabotiere.
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Posted in culinary history, food, food history, ice cream, receipts, recipes | Tags: culinary history, food, food history, foodways, ice cream
The freshly picked, hand-sized squash is cut into pieces and the historic cranberry beans in the green stage shelled. Both are combined in the trade kettle to prepare squash with beans.
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Posted in cranberry beans, culinary history, food, food history, Lenape, Native American, receipts, recipes, squash | Tags: culinary history, food, food history, foodways, Lenape, Native American
Some of the newly harvested squash ( the size of a hand) has been prepared in rings for drying on the drying rack and some cut up to prepare for now to cook with the beans in the green stage.
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Posted in culinary history, food, food history, Lenape, Native American, receipts, recipes, squash | Tags: culinary history, food, food history, Food preservation, foodways, Lenape, Native American
My 2014 cranberry beans in the green stage in the wood bowl with freshly harvested new squash (the size of a hand) are next to a basket of dried squash.
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Posted in cranberry beans, culinary history, drying, food, food history, Lenape, Native American, receipts, recipes, squash | Tags: culinary history, food, food history, foodways, Lenape, Native American
The dried squash cake prepared from pounded dried squash soaked in water with enough bear grease added to form a cake or small “bread”.
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Posted in culinary history, food, food history, Lenape, Native American, receipts, recipes, squash | Tags: culinary history, food, food history, foodways, Lenape, Native American
After the pounded dried squash has soaked in water until pliable, bear grease is added and a
“cake” made for baking. A small amount of bear grease was placed on the stone first.
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Posted in Bear grease, culinary history, food, food history, Lenape, Native American, receipts, recipes, squash | Tags: culinary history, food, food history, foodways, Lenape, Native American
After the pounded dried squash is sifted through the grape vine basket, those particles fine enough to pass through the basket are soaked in water until re-hydrated enough to be pliable to form a cake.
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Posted in culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Only the finest of the particles of the pounded dried squash sift through the grape vine basket into the wood bowl for preparing a dried squash cake.
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Posted in culinary history, food, food history, grape vine basket, Lenape, Native American, receipts, recipes, squash | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
The dried squash that has been pounded in the corn pounder is emptied into a grape vine basket to sieve out the larger squash pieces not suitable for the baked squash cakes.
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Posted in culinary history, food, food history, grape vine basket, Lenape, Native American, receipts, recipes, squash | Tags: culinary history, food, food history, foodways, Lenape, Native American
Heart to Hearth Cookery 