SunRoot bread ready to bake
Once the sifted SunRoot flour is sifted, mixed with water, it is kneaded into a bread. The bread pictured is now ready for baking.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | October 24, 2012
SunRoot Bread Ready for Baking
Posted in Bread, culinary history, food, food history, Lenape, Native American, receipts, recipes, sunchoke flour, Sunroot flour, Sunroots | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | October 23, 2012
Kneading SunRoot Bread
Kneading SunRoot Bread
Water was added to the sifted sunroot flour (Jerusalem artichoke flour) and kneaded until it could be formed into a bread.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, sunchoke flour, Sunchokes, Sunroot flour, Sunroots | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | October 22, 2012
Sifting SunRoot
Sifting SunRoot Flour
After the dried sunroot (Jerusalem artichokes) has been pounded into flour it is sifted and a fine flour prepared.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, Sunchokes, Sunroot flour, Sunroots | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | October 21, 2012
Easier than Corn
Making SunRoot Flour
The process of pounding dried sunroots to flour was much easier than pounding and grinding my Lenape white flour corn hominy into flour.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, Sunchokes, Sunroot flour, Sunroots | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | October 18, 2012
SunRoot Flour a Pound Away
Pounding Dried SunRoots
The SunRoots (Jerusalem artichokes) that I dried last season, are in my corn pounder for pounding into flour.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | October 16, 2012
Processing SunRoots
Sunroots-Fresh tubers, dried and flour
At the lower left of the picture are the stems of the sunroot (Jerusalem artichoke, sunchoke) with tubers that are full of inulin (a starchy fiber that has a low glycemic number) in the fall. The small wood bowl (above the plant stems) contains dried sunroots from last season. Fresh harvested tubors are in the elm bark basket and I am holding a wood bowl of freshly pounded and sifted sunroot flour.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | October 14, 2012
Excellent Pottage in the Pot
Indian Pottage
The excellent pottage, as described by John Heckewelder, containing dried vension pounded, hominy corn, dred beans, dried squash and chestnuts, is just as thick and tasty as it looks in the pot. This pottage is ready to eat!
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Posted in culinary history, food, food history, Hominy, John Heckewelder, Lenape, Native American, receipts, recipes, Venison | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | October 13, 2012
Ingredients for “An Excellent Pottage”
Pounded venison, hominy corn, Shackamaxon beans, dried squash and boiled chestniuts
From the top of the bowl clockwise are all the ingredients that John Heckewelder documented the Lenape using for an excellent pottage: dried venison pounded, hominy corn, dried beans, dried squash and chestnuts.
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Posted in Chestnuts, Corn, culinary history, food, food history, John Heckewelder, Lenape, Native American, receipts, recipes, squash, Venison | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | October 12, 2012
A Bowl of Pounded Vension
Dried Venison Pounded
The dried venison for the “excellent pottage” needed to be pounded. I used a rock mortar and pestle for the pounding and the results are pictured in the bear bowl.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, John Heckewelder, Lenape, Native American, receipts, recipes, Venison | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | October 11, 2012
Chestnuts Boiled and Peeled
Chestnuts for “an excellent pottage”
Before adding the chestnuts to the “excellent pottage”, they are boiled so the shell can be easily pared off. The shells are to the right of the wood bowl.
Visit my website at: www.hearttohearthcookery.com
Posted in Chestnuts, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
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