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
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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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
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
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.
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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
Heart to Hearth Cookery was at the Roasting Ears of Corn Festival August 21 and 22, 2021 giving thanks for Puhwem (Lenape white flour corn) and demonstrating four processes for preparing the ears.
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Posted in Corn, 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
The receipt (recipe) To make a Rasberry Tart was easy to slip out of the tin tart pan and present to table. And the “p” in raspberry is not missing in the title as it was originally written. For all the steps in preparing this receipt, please visit the posts from 7/25/2021 to 8/17/2021.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
After the baking of the cream, egg yolk and sugar mixture for the receipt (recipe) To make a Rasberry Tart, let it stand till it is cold and the cut Puff-paste lid is laid on the cooled tart. The first baking was a layer of fresh raspberries strewed with sugar now covered with the custard and paste.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
The first baking of the receipt (recipe) To make a Rasberry Tart was a layer of raspberries laid on Puff-paste with sugar strewed over them and closed with a lid. After that baking, the lid is cut up and a mixture of egg yolks, cream and sugar poured over the already baked raspberries and the custard is baked. The tart is pictured in a bake kettle on a bed of oven ready for the bake kettle lid and more embers for the second baking.
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Posted in bake kettle, culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
After the egg yolks have been well-beaten with a half pint of cream and a little fine Sugar for the receipt (recipe) To make a Rasberry Tart put in the mixture in the tart.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
Heart to Hearth Cookery 