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 by: hearttohearthcookery | July 3, 2022
Ready for the Fire-A Taste of Hearth Cooking
Posted in Bread, culinary history, food, food history, Lenape, Native American, receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | July 1, 2022
Sunchoke Bread-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | June 29, 2022
Mix With Water-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | June 25, 2022
Sunchoke Flour-A Taste of Hearth Cooking
The gourd bowl is filled with all the sunchoke flour that was made by harvesting the early spring sunchoke tubers, drying them, and pounding them into flour for the receipt (recipe) described as sunchoke bread by the Europeans.
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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
Posted by: hearttohearthcookery | June 23, 2022
Pounded to Flour-A Taste of Hearth Cooking
After the early spring sunchoke tubers have been dried in the sun, the dried sunchoke pieces were pounded into flour on a stone mortar with a stone pestle for the receipt (recipe) described by European settlers as sunchoke bread.
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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
Posted by: hearttohearthcookery | June 21, 2022
The Tubers Dried-A Taste of Hearth Cooking
After the sunchoke tubers were dug out of the ground before the new plant emerges for the receipt (recipe) Sunchoke bread, each tuber was sliced in thick slices and dried in the sun.
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Posted in Bread, culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | June 19, 2022
The Spring Sunchoke-A Taste of Hearth Cooking
Sunchokes (often referred to as Jerusalem artichoke) are a knobby, tubular root that are ready for harvesting from late fall through early spring. I harvested my sunchokes to make early spring sunchoke bread before there was any plant growth as seen pictured above when the tuber contains the plant’s stored energy.
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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | June 17, 2022
Scrape Theron Sugar-A Taste of Hearth Cooking
After the sauce of cream infused with cinnamon, mace, nutmeg; egg yolks and rosewater is ladled onto the formed curd for the receipt (recipe) To make Cheese and Cream scrape theron Sugar, and serve it up.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, dairying, food history, foodways
Posted by: hearttohearthcookery | June 15, 2022
Ladle the Cheeses-A Taste of Hearth Cooking
After the sauce prepared by boiling cream with whole cinnamon, whole mace, quartered nutmeg, egg yolks and rose-water has cooled for the receipt (recipe) To make Cream and Cheese put it in with your Ladle between the said Cheeses.
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Posted in cheese, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, culinary history, dairying, food, food history, foodways
Posted by: hearttohearthcookery | June 13, 2022
Eggs With Rose-Water-A Taste of Hearth Cooking
Just before the cream with whole cinnamon, mace and nutmeg quartered comes off the fire for the receipt (recipe) To make Cream and Cheese add the yolks of Eggs beaten with Rose-water.
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Posted in cheese, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, culinary history, dairying, food, food history, foodways
Heart to Hearth Cookery 