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.
Visit my website at: www.hearttohearthcookery.com
Posted in Corn, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American, 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.
Visit my website at: www.hearttohearthcookery.com
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.
Visit my website at: www.hearttohearthcookery.com
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Lenape, Native American, Strawberries | Tags: culinary history, food, food history, foodways, Lenape, Native American, strawberries
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries | Tags: culinary history, food, food history, foodways, 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.
Visit my website at: www.hearttohearthcookery.com
Posted in 18th century foodways, culinary history, food, food history, receipts, recipes, Strawberries | Tags: confectionery, culinary history, food, food history, foodways, strawberries
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food history, receipts, recipes, Rye straw baskets, Spruce Beer | Tags: beer, culinary history, food history, foodways
Adding Ginger Root to Spruce Beer
I used my mortar and pestle to bruise dried ginger root until my tin cup was half full and then combined the ginger with the spruce twigs in the large kettle in the preparation of Spruce Beer.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food history, kettles, receipts, recipes, Spruce Beer | Tags: beer, culinary history, food history, foodways
Spruce Twigs
I must admit it did seem strange adding approximately a pound of spruce fir twigs to a large kettle of water but I have always wanted to try making Spruce Beer so I tried it at a recent 18th Century Beverage Program. The smaller kettle pictured is being used for a Molasses Beer receipt (recipe).
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food history, kettles, receipts, recipes, Spruce Beer | Tags: beer, culinary history, food history, foodways
Burnt Filbert Ice Cream
Typically I take the picture of the ice cream BEFORE giving out tastes but this ice cream was so interesting to people and SO GOOD! I keep saying that each “new” 18th century ice cream flavor is the best until I taste the next. Burnt Filbert Ice Cream is fantastic and would be a wonderful color for an early fruit basket ice cream mold. (Receipt (recipe) in prior post Ice Cream First-Filberts Second)
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, filberts, food, food history, ice cream, Nuts, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Heart to Hearth Cookery 