Daily digest for Bites of Food History, on September 15, 2021

hearttohearthcookery posted: " 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" New post on Bites of Food History Filling and Folding the Leaves-A Taste of Hearth Cooking by hearttohearthcookery 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. Visit my website at:   www.hearttohearthcookery.com hearttohearthcookery | September 15, 2021 at 6:57 am | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American | Categories: culinary history, food, food history, John Heckewelder, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | URL: https://wp.me/pvzYr-371 Comment    See all comments    Like Unsubscribe to no longer receive posts from Bites of Food History. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2021/09/15/filling-and-folding-the-leaves-a-taste-of-hearth-cooking/ Thanks for flying with WordPress.com