The step of bringing water to a boil is rare for me to post in a receipt (recipe), But this picture of the water just coming to a boil with a kettle on a ratchet trammel I love, so thus I am posting the very first step in the receipt for Green Peas Tart which is to boil water.
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Posted in culinary history, food, food history, Peas, ratchet trammel, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Fresh picked green peas and equipment are ready for the preparation of the 18th century receipt (recipe) Green Peas Tart.
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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Once the native strawberries are thoroughly dried by the sun, they are preserved and ready to be stored in a clay pot or natural container in the Lenape food storage pit.
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Posted in culinary history, drying, food, food history, Food preservation, Lenape, Native American, receipts, recipes, Strawberries | Tags: culinary history, food, food history, Food preservation, foodways, Lenape, Native American, strawberries
After the grapevine basket of native strawberries were placed where the full rays of the sun could dry and preserve them, the effects of the sun were seen.
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After the native strawberries have been hulled, the berries were placed in a grapevine basket ready to be dried (preserved) by the sun.
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Posted in culinary history, food, food history, Lenape, Native American, receipts, recipes, Strawberries | Tags: culinary history, food, food history, Food preservation, foodways, Lenape, Native American, strawberries
The next step after foraging for the native strawberries is to prepare them one by one for drying to preserve them. The Lenape women would both forage and do this work together but I was just one Lenape interpreter and the task is time consuming.
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This basket contains foraged native strawberries (harvested in June) have a wonderful flavor much greater than their size. These will be preserved in the Lenape way.
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The sunchoke bread prepared from pounded, dried sunchokes and water is now ready to be cooked at the fire either in what is known as clean ash or on a hot rock.
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Posted in Bread, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Sunchokes dried, sunchoke flour and sunchoke bread
After the sunchoke flour has been mixed with flour and kneaded very well for the receipt (recipe) Sunchoke Bread as described by European observers of the Lenape, the bread is formed. Pictured from left to right, sliced spring sunchokes dried, a gourd of sunchoke flour prepared by pounding the dried sunchokes, and the sunchoke bread ready for baking.
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Posted in Bread, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
When there is enough dried sunchokes flour pounded to prepare the Lenape receipt (recipe) the Europeans described as sunchoke bread, the sunchoke flour is placed in a wood bowl and water added.
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Posted in Bread, culinary history, food, food history, Lenape, Native American, receipts, recipes, sunchoke flour, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Heart to Hearth Cookery 