Indian Chestnut Bread |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5-6 | |||||||||
| INGREDIENTS: | ||
| 1 | peel one pound of chestnuts and scale to take off the inside skin. Add enough cornmeal to hold chestnuts together, mixing chestnuts and cornmeal with boiling water. Wrap in green fodder or green corn shucks, tying each bun securely with white twine. Place in a pot of boiling water and cook until done. Salt when eating if desired. Bean bread can be made the same way, but cook beans until tender before adding cornmeal. No salt should be added before or during cooking or the bread will crumble. |