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.

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Posted in Chestnuts, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | October 10, 2012

They make an Excellent Pottage of It

Dried venison, squash, hominy, chestnuts and Shackamaxon beans

John Heckewelder writes that “they make an excellent pottage of it” (hominy corn) with the ingredients that are in the baskets and bowls on my mat.  From left to right in the second row are dried venison, dried squash, hominy corn (made from my Lenape white flour corn); the chestnuts and Shackamaxon beans are in front.

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Posted in culinary history, food, food history, Hominy, John Heckewelder, Lenape, Native American, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | October 9, 2012

The Main Fire

Drying Squash, Indian Bread and Indian Pottage

At the cooking fire in a Lenape village food would be preserved by drying and the daily food prepared.  The squash is drying on the drying rack above the fire.   The daily pottage of hominy, dried squash, Shackamaxon beans, chestnuts and venision is in the pot supported by rocks with the bread to the right of the pot.

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Posted in culinary history, drying, food, food history, Food preservation, Lenape, Native American, pottery | Tags: , , , , , ,

Posted by: hearttohearthcookery | October 8, 2012

Bean Harvest

White Turkey Beans 2012

This is the second harvest season for the White Turkey Bean and a bounty this year.  These long slender pods contain many white beans and my large bark basket is full.  If anyone is interested in having some beans for seed, please contact me.

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Posted in Beans, culinary history, food history, food history equipment, Lenape, Native American Seeds | Tags: , , , , ,

Posted by: hearttohearthcookery | October 6, 2012

Emmer-Like a Cracker

Emmer Flatbread Scored

This emmer flatbread was scored and baked in a bake kettle.  The heart-shaped tool in the lower left of the picture is a bannock spade that was used to separate the scored flatbread.  It eats “like a cracker”!

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Posted in emmer, flatbread, food, food history, Grain | Tags: , , ,

Posted by: hearttohearthcookery | October 5, 2012

Flatbread Hearth

Rye, yellow corn flour, oat, spelt and emmer flatbreads

At the front of the picture to the left is my Watch-fob bakstone with a rye flour flatbread.  The two stacked bake kettles (stacked to conserve hot embers) contain spelt and emmer flatbread.  The yellow corn flour flatbreads are baking directly on the flour of the hearth.  In this picture, my barred girdle is being used to bake oat bannocks.

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Posted in bake kettle, bakstone, bannocks, Barred girdle, Corn, emmer, flatbread, food, food history, oats, rye, spelt | Tags: , , , ,

Posted by: hearttohearthcookery | October 4, 2012

Heat at the Hearth

Barley Bannocks Baking

All three barley bannocks were placed on the barred girdle at the same time.  The closest bannock was started with its placement toward the back wall of the hearth but moved as it was baking the quickest.  This is a good example of the need to reposition items as they are baking due to the uneven heat from hearth.

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Posted in bannocks, barley, Barred girdle, Bread, culinary history, food, food history, Grain, Scottish Foodways | Tags: , , , ,

Posted by: hearttohearthcookery | October 3, 2012

Barley Bannock

Barley Bannocks

Bannocks, a Highland flatbread of bere, barley and/or oats and water, are prepared traditionally with flour and water that is rolled the size of a dinner plate either thick or thin.  On the barred girdle are three thin barley bannocks not quite the size of the dinner plate.

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Posted in bannocks, barley, Barred girdle, Bread, culinary history, flatbread, food, food history, food history equipment, Grain, receipts, recipes, Scottish Foodways | Tags: , , ,

Posted by: hearttohearthcookery | October 2, 2012

Barred Girdle and Emmer

Emmer Flatbread on Brander

The barred girdle is being placed on the fire to cook the emmer flatbread.  Emmer is an ancient form of wheat that requires pounding and grinding to remove the grain from the husks.  Emmer, like spelt, has more protein and less gluten than modern wheat.  In addition, the gluten structure is different so that some people who have gluten sensitivities can consume emmer without problems.

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Posted in Barred girdle, Bread, culinary history, emmer, food, food history, Grain

Posted by: hearttohearthcookery | September 29, 2012

Spelt Flatbread

Spelt Flatbread Baking

Spelt (Triticum Spelta), a species of wheat (containing less gluten and more protein)  is an ancient grain that was commonly grown in Europe.  It is sometimes referred to as “German Wheat” due to its association in this country with the Pennsylvania Dutch.  Baking in the bake kettle on a round tin sheet is spelt cracknells.  The spelt flour is mixed with water and salt, rolled thin and then scored and baked.

My next hearth cooking class is October 20, 2012, visit my website for mojre details:   www.hearttohearthcookery.com

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Posted in bake kettle, Bread, culinary history, food history, Grain, Pennsylvania German foodways, receipts, recipes, spelt | Tags: , , , ,

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