Maschilamek in yehelap
The maschilamek (Lenape for trout) came to the main fire in the yehelap (net) made of cordage and woven by Cheesgookoos.
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Posted by: hearttohearthcookery | July 7, 2012
Yehelap
Posted in culinary history, food, food history, Lenape, Native American, trout | Tags: culinary history, fish, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | July 6, 2012
Strawberry Bread Plus Trout
Wtehim Achpoan
I am using my trade metal knife to lift the baked wtehim achpoan (strawberry bread) from the stone. In the bottom right corner of the picture, that is not a stone but a trout roasting.
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Posted in culinary history, Fish, Lenape, Native American, Strawberries, trout | Tags: culinary history, fish, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 5, 2012
Cooking Wtehim Achpoan
Strawberry bread
The resulting batter of the wtehimak (strawberries) mixed with the achpoan (Lenape white corn flour) is a beautiful pink. Bear grease is placed on a heated stone and the heat from the stone and sun do the baking.
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Posted in Corn, culinary history, food, food history, Lenape, Native American, Strawberries | Tags: culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 4, 2012
Wtehimak and Achpoan
Wtehimak and Lenape white corn flour
With the use of a wood bark bowl and spoon, the wtehimak from the mortar and pestle are added to achpoan (Lenape white corn flour. The corn flour needs to be ground, sieved through a grape vine basket and ground again to make it very fine.
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Posted in Corn, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | July 3, 2012
Preparing Wtehimak (Strawberries)
Mashing the strawberries
The wtehimak (strawberries) were mashed in a wood mortar and pestle made from a tree. The berries are crushed to be mixed with some corn flour.
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Posted by: hearttohearthcookery | July 2, 2012
Preserving Wtehimak-Strawberries
Drying Wtehimak
The grapevine basket holds both the wtehimak (strawberries in Lenape) and shad bush berries. The basket sits nicely on my drying rack so the berries can be preserved by the sun.
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Posted by: hearttohearthcookery | July 1, 2012
Wtehim-Strawberry
Wtehim
June 9th, 2012 I had an opportunity to give thanks for the first berry of the season-wtehim. Even though the native strawberry had been blooming and producing berries in May, there were still some left on the plants for me to interpret to the public. In the picture, you can see the size of these berries that burst with flavor in the mouth.
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Posted in culinary history, food, food history, Lenape, Native American, Strawberries | Tags: culinary history, food, food history, foodways, Lenape, Native American, strawberries
Posted by: hearttohearthcookery | June 30, 2012
Strew’d with Sugar
Strew’d with Sugar
The Court and Country Cook states that strawberries are usually eaten, soake’d in …Wine, and strew’d with Sugar. The strawberries pictured were soaked in white wine prior to being served in the porringer.
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Posted in culinary history, food, food history, receipts, recipes, Strawberries | Tags: culinary history, food, food history, foodways, strawberries
Posted by: hearttohearthcookery | June 29, 2012
Of Strawberries
Strawberries Soaking in White Wine
In the Court and Country Cook, there are instructions for strawberries in the Confectioners section of the book. Strawberries… are very serviceable in Entertainments, and, when full ripe, afford Delight to three Senses, viz. those of Seeing, Smelling and Tasting: They have a vinous Taste, and serve to corroborate the Heart, Stomack and Brain, after the same manner as vinous Liquors. These good Qualities cause them to be so much esteem’d in their natural Condition, that they are seldom preserv’d.
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Posted in 18th century foodways, culinary history, food, food history, receipts, recipes, Strawberries | Tags: confectionery, culinary history, food, food history, foodways, strawberries
Posted by: hearttohearthcookery | June 28, 2012
Humulus Lupulus
Adding Hops to the Spruce Beer
I am adding a rye straw basket of Humulus lupulus (hops) to the water, twigs of spruce fir and ginger mixture. Hops is a very tall climbing plant that produces flower clusters. These clusters when dried are added to beer to provide flavor and serve as a preservative.
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Posted in culinary history, food history, receipts, recipes, Rye straw baskets, Spruce Beer | Tags: beer, culinary history, food history, foodways
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Heart to Hearth Cookery 