When the strawberry bread (a mixture of Lenape white flour corn grounded fine and mashed strawberries) is done with the boiling water method, the balls of bread float to the top.
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Posted by: hearttohearthcookery | July 13, 2013
Float to the Top
Posted in Bread, Corn, culinary history, food, food history, Lenape, Native American, Strawberries, trade kettle | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 12, 2013
Sinking Bread
Each of the balls (see previous post) of strawberry bread was placed in a trade kettle of boiling water where they immediately sink to the bottom of the kettle.
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Posted in Bread, Corn, culinary history, food, food history, Lenape, Native American, Strawberries, trade kettle | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 11, 2013
Strawberry Bread-Another Way
Another method of making strawberry bread with the same ingredients (ground Lenape white flour corn and mashed strawberries) is after kneading to form them into small balls.
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Posted in Bread, Corn, culinary history, food, food history, Lenape, Native American, Strawberries | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 10, 2013
Cooking Wtehim Achpoan-Revisited
In a blog posting July 5, 2012, I posted the bread prepared from wtehimak (strawberries) and achpoan (Lenape white flour corn ground) and the bread is pink but form and shape different. This year the writings of John Heckewelder were used to determine the bread’s size and shape.
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Posted in Bread, Corn, culinary history, food, food history, Lenape, Native American, Strawberries | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 9, 2013
Strawberry Bread
The very finely ground Lenape white corn flour and mashed strawberries were kneaded well and formed into a bread approximately six inches in diameter and one inch thick as John Heckewelder described.
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Posted in Bread, culinary history, food, food history, John Heckewelder, Lenape, Native American | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 7, 2013
Wtehim Achpoam
The strawberries that have been mashed with the mortar and pestle are added to the very finely ground Lenape white flour corn to prepare whehim achpoam (strawberry bread).
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Posted in Corn, culinary history, food, food history, Lenape, Native American, Native mortar and pestle, Strawberries | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 6, 2013
Wtehimak (Strawberry) Re-visited
I have a previous post on Preparing Wtemimak (strawberries) to celebrate the first berry of the season. This season I utilized the writings of John Heckewelder (see Wanishi! John Heckewelder) and prepared the bread based on his description.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | July 5, 2013
Abenaki Flint Corn
To provide a more visual experience for the visitor, once I prepared the earth hills for the corn with my hoe (see previous posts), I transplanted some of the new Abenaki flint corn plants that were growing in my home garden.
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Posted in Abenaki, Corn, culinary history, food history, Gardening, Native American | Tags: Abenaki, corn, culinary history, food history, foodways, gardening, Native American
Posted by: hearttohearthcookery | July 4, 2013
Dibble Stick
The fire-hardened dibble stick is used to prepare the holes in prepared hills for planting. Sunflower seeds were planted in the hills around the edges of the three-sister’s garden.
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Posted in culinary history, Dibble stick, food history, Gardening, Lenape, Native American, Native American gardening tools | Tags: culinary history, food, foodways, gardening, Lenape, Native American
Posted by: hearttohearthcookery | July 3, 2013
Hoeing
A hoe was used to prepare the hills for planting. Hoes were traditionally made with a bone blade , shoulder bone, or wood with a fitting, natural angle. The hoe pictured is the latter.
Visit my website at: www.hearttohearthcookery.com
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Heart to Hearth Cookery 