2 tablespoons water
1/3 teaspoon vinegar
ground chalk to desired thickness (please crush chalk in a plastic bag so that you do not inhale the chalk dust)
Traditional Wampanoag Cornbread (With modern ingredients)
Ingredients:
½ stick of margarine, melted
1 egg
1 ¼ cup milk
1 ¼ cup corn meal
1 cup regular flour
1 ½ tsp salt
1 ½ Tbs baking powder
½ cup sugar
Instructions:
- Beat melted margarine, egg, and milk together into a bowl.
- Add dry ingredients on top of the wet ingredients. (Be sure to sprinkle the baking powder over the dry ingredients last). Beat together vigorously until smooth.
- Pour into a greased 8” x 8” or 9” x 9” pan.
- Bake at 350 degrees for 35 minutes.
Traditional “Indian” Pudding
Ingredients:
¼ cup brown sugar
1 tsp salt
½ cup cornmeal
1 Tbs cinnamon
2/3 cup raisons
4 eggs
3 cups milk
½ cup molasses
2 Tbs butter
Instructions:
- Stir the cornmeal into the milk. Microwave for 2 minutes. Stir again. Microwave for an additional 2 minutes. Stir again. Microwave for 1 minute. Stir until smooth. (You can also do this on the stovetop; it will take 10-12 minutes over low heat)
- Add the butter and stir until it melts.
- Add the sugar, molasses, cinnamon, and salt. Stir until smooth.
- Add the eggs and stir until smooth.
- Add the raisons.
- Pour into a greased pie plate or 8”x 8” casserole dish.
- Bake at 325 degrees for 50 minutes. Eat while it’s warm!
Sixteenth-Century Succotash
Ingredients:
2 cups sweet corn (shelled- frozen or canned)
2 cups beans (lima or canned kidney beans, or mixed)
2 Tbl. Oil (in the 16th century, this would be bear or moose fat)
1 small chopped onion or ½ cup chopped green onions or scallions
4 slices uncooked bacon (in the 16th century, this would be salted fat meat from a bear, pig, or other wild animal)
¼ cup cornmeal
Instructions:
- In a heavy saucepan, cook the onion in the oil until it is slightly browned.
- Add the corn and beans. Stir the cornmeal into the mixture.
- Add enough water to cover the corn and beans.
