The next step in the preparation of maize Tunnbröd (a New Sweden flatbread) was to add water to the finely ground Puhwem corn.
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Posted by: hearttohearthcookery | April 7, 2021
Water Added-A Taste of Hearth Cooking
Posted in culinary history, flatbread, food, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish
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