You should totally do this! I can scan the essay for you if you want.
Here is one (with an example of citations):
Ojibwa Bannock Contributor : Added by Administrator [My note: I think the website is now defunct—at least, Google sucks enough that I can't search up who it is] Tribal Affiliation : Lac Seul Band in Ontario, Canada but I live in Bear, Delaware USA Origin of Recipe : Offered by Judith (Keesic) Martin... who learned this from My Gookum and mother
Ingredients 1 tsp. salt 4 Tbs. fat (animal lard or shortening) 4 Tbs. baking powder 4 cups flour 2 cups water
Directions Preheat oven to 350 degrees. Grease a 9x12 (rectangle) cake pan Stir flour, baking powder, and salt together thoroughly. Cut in (room temperature) fat to flour mixture until pea sized lumps are formed in flour. Make a "lake" in the flour and pour water in your "lake." Mix gently with fork until a nice and sticky dough is formed. Place in greased pan. Pat down with hands softly. bake in oven for about an hour and a half or until cooked in middle. A nice golden brown color should be on top. Important!! place out of pan on towel, leaned up on its side against a pot to cool. (Gookums instructions!) Break pieces off with hands and eat with butter, lard, or margarine.
Note: My family loves this bread. My auntie Keesic makes it with raisins or dried blueberries stirred into mixture before baking. A very traditional recipe for northwoods natives who use cook out-of-doors a lot. They would use a frypan on the fire and flip the bread to cook both sides. My Father who is 100 percent Ojibwa loves to eat bannock sandwiches with a slice of lard and sweet onion.
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branchandroot
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Date: 2023-10-24 10:35 am (UTC)Here is one (with an example of citations):
Ojibwa Bannock
Contributor : Added by Administrator [My note: I think the website is now defunct—at least, Google sucks enough that I can't search up who it is]
Tribal Affiliation : Lac Seul Band in Ontario, Canada but I live in Bear, Delaware USA
Origin of Recipe : Offered by Judith (Keesic) Martin... who learned this from My Gookum and mother
Ingredients
1 tsp. salt
4 Tbs. fat (animal lard or shortening)
4 Tbs. baking powder
4 cups flour
2 cups water
Directions
Preheat oven to 350 degrees.
Grease a 9x12 (rectangle) cake pan
Stir flour, baking powder, and salt together thoroughly.
Cut in (room temperature) fat to flour mixture until pea sized lumps are formed in flour. Make a "lake" in the flour and pour water in your "lake." Mix gently with fork until a nice and sticky dough is formed. Place in greased pan. Pat down with hands softly.
bake in oven for about an hour and a half or until cooked in middle. A nice golden brown color should be on top.
Important!! place out of pan on towel, leaned up on its side against a pot to cool. (Gookums instructions!)
Break pieces off with hands and eat with butter, lard, or margarine.
Note: My family loves this bread. My auntie Keesic makes it with raisins or dried blueberries stirred into mixture before baking. A very traditional recipe for northwoods natives who use cook out-of-doors a lot. They would use a frypan on the fire and flip the bread to cook both sides. My Father who is 100 percent Ojibwa loves to eat bannock sandwiches with a slice of lard and sweet onion.