Adding Boiled Chestnuts to Indian Bread
In the dough of Indian Bread, as described by John Heckewelder (Moravian missionary), they (the Lenape) frequently mix boiled, well pared chestnuts. The pared chestnuts are being added to the kneaded fine corn flour and water.
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Posted in Bread, Corn, culinary history, food, food history, John Heckewelder, Lenape, Native American, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Bear Bowl with Chestnuts
The wood bear bowl is filled with pared, soft chestnuts that are ready to be added to finely pounded flour corn and water.
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Posted in Chestnuts, culinary history, food, food history, John Heckewelder, Lenape, Native American, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Paring Boiled Chestnuts for Indian Bread
Once boiled, chestnuts are easy to pare by making an opening with a knife and then peeling away the pliable shell.
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Posted in Chestnuts, culinary history, food, food history, Lenape, Native American | Tags: culinary history, food, food history, foodways, Lenape, Native American
Boiling Chestnuts
The chestnuts are in a trade kettle to boil so the nuts will pare easily.
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Posted in Chestnuts, culinary history, food, food history, Lenape, Native American | Tags: culinary history, food, food history, foodways, Lenape, Native American
Venison Bread Baking
The Indian Bread with dried venison well pounded is baking on embers and ash.
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Posted in Bread, Corn, culinary history, food, food history, John Heckewelder, Lenape, Native American, receipts, recipes, Venison | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Venison Indian Bread Ready for Baking
When the pounded dried venison was thoroughly mixed with the white corn flour and water, there were specks of venison throughout the bread. This bread is now ready to be baked.
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Posted in Bread, Corn, culinary history, food, food history, John Heckewelder, Lenape, Native American, receipts, recipes, Venison | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Adding Pounded Dried Venison to Bread
After pounding well the venison that had been dried on the drying rack, it was added to the ground fine white flour corn and water.
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Posted in Bread, Corn, culinary history, food, food history, Lenape, Native American, receipts, recipes, Venison | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Pounding Dried Venison
Dried venison well pounded, John Heckewelder (Moravian missionary) documents the Lenape adding to both Indian Bread and in making an excellent pottage of it (corn) by boiling the corn with dried meat (the latter pounded). I found that a stone mortar and rock pestle worked the best for pounding my dried venison.
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Indian Bread and Green Corn Bread
Moravian missionary, John Heckewelder, wrote: Their (the Lenape) bread is of two kinds; one made up of green corn while in the milk, and another of the same grain when fully ripe and quite dry. The mashed flour corn in the milk stage is wrapped in green corn blades as pictured to the right and mature flour corn pounded fine to make the Indian Bread on the right.
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Posted in Corn, culinary history, food, food history, Green corn, Lenape, Native American | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Folded Leaf filled with Green Corn
After the green corn is either pounded or mashed, it is put in put in broad green corn leaves, generally filled in with a ladle. These are the words of Moravian missionary, John Heckewelder about the preparation of green corn bread.
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Posted in Bread, Corn, culinary history, food, food history, Green corn, John Heckewelder, Lenape, Native American, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
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