Instead of boiling potatoes for the 1744 receipt (recipe) To make Potato-Pudding, the potatoes were baked relatively quickly on the hot hearth with established embers.
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Posted by: hearttohearthcookery | September 21, 2021
Potato for Potato Pudding-A Taste of Hearth Cooking
Posted in culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 19, 2021
Rambour Franc-A Taste of Hearth Cooking
Summer Rambo Apples
Rambour Franc is a 16th century heirloom apple of French origin that became popular in the American colonies. The apple was referred to as Summer Rambour in this country and changed to Summer Rambo by the 1850’s. With a bushel of Summer Rambo on my porch, I will be using them in receipts (recipes).
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Posted in apples, culinary history, food, food history, receipts, recipes, Summer Rambo | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 17, 2021
Green Corn Bread-A Taste of Hearth Cooking
Three folded, and filled packets of green corn bread were prepared from one ear of Puhwem (Lenape white flour corn) in the green or milk stage. The bread requires two leaves from the corn plant filled with the flavorful, milky green corn scraped from the cob. The bread will bake in the embers of the main fire.
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Posted in culinary history, food, food history, Green corn, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | September 15, 2021
Filling and Folding the Leaves-A Taste of Hearth Cooking
After all the milky kernels have been cut from the ear of Puhwem green corn (Lenape white flour corn in the green or milk stage), leaves from the plant are harvested and filled and folded per the account recorded by John Heckewelder to make green corn bread.
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Posted in culinary history, food, food history, John Heckewelder, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | September 13, 2021
Milky Kernels-A Taste of Hearth Cooking
When Puhwem (Lenape white flour corn) is green corn the kernels are filled with milky white juices that are concentrated corn flavor. I am using my jaspar knife to remove the kernels from the cob to prepare green corn bread. Note all the splatters of “milk” in my bowl and on my finger.
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Posted in culinary history, food, food history, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | September 9, 2021
Green Corn-A Taste of Hearth Cooking
After the silks of the Puhwem (Lenape white flour corn) in the green or milk stage were harvested for drying, the green husks were carefully put back in place and tied with a piece of a corn leaf. In the foreground of the picture, two ears are soaking, one is tied and in the trade kettle boiling and one is tied and roasting supported by a roasting stick.
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Posted in culinary history, food, food history, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | September 7, 2021
Drying Puhwem Silks-A Taste of Hearth Cooking
The silks harvested from the Puhwem (Lenape white flour corn) were placed in a grape vine basket on my drying rack for drying.
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Posted by: hearttohearthcookery | September 3, 2021
Harvesting Silks-A Taste of Hearth Cooking
After husking the Puhwem (Lenape white flour corn) in the green stage, the silks are harvested. The silks are full of nutrients. There is one silk for pollinating each kernel from the tassels of the corn stalks. If a kernel is not developed on an ear, it did not get pollinated.
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Posted in culinary history, food, food history, Green corn, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | September 1, 2021
Husking Puhwem-A Taste of Hearth Cooking
Before roasting or boiling Puhwem (Lenape white flour corn) in the green stage, the ear must be husked. Note that unlike modern sweet corn, the green husks do not cover the entire ear and the husks completely overlap.
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Posted in culinary history, food, food history, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | August 29, 2021
Puhwem-A Taste of Hearth Cooking
I give thanks to Nora Thompson Dean (Touching Leaves Woman) and her family for their stewardship of Puhwem (Lenape white flour corn) in Oklahoma. Nora is considered to have saved Puhwem from extinction and it is because of her that I have four ears of Puhwem green corn in my clay pot. With six ears total, I interpreted the preparation of roasting ears, boiling ears and green corn bread.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Green corn, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
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Heart to Hearth Cookery 