naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
40665 | 4016 | 106 | 60 | 68 | 1 | 31 | Green leaves eaten raw with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 68 |
38836 | 3818 | 106 | 60 | 65 | 1 | 31 | Leaves & stems boiled, squeezed out in cold water to remove the bitterness, fried in grease & eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65 |
26262 | 2855 | 106 | 60 | 48 | 1 | 31 | Leaves steam cooked and eaten as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 48 |
26275 | 2862 | 106 | 60 | 48 | 1 | 31 | Leaves steam cooked and eaten as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 48 |
26068 | 2835 | 106 | 60 | 47 | 1 | 31 | Peeled roots boiled like potatoes and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 47 |
21077 | 2255 | 106 | 60 | 38 | 1 | 31 | Leaves, sometimes with flowers, cooked, fried in grease and salt and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 38 |
20735 | 2232 | 106 | 60 | 37 | 1 | 31 | Spring leaves eaten raw as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 37 |
10145 | 1005 | 106 | 60 | 21 | 1 | 31 | Leaves eaten as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 21 |
10718 | 1078 | 106 | 60 | 21 | 1 | 31 | Raw, bruised leaves eaten boiled or with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 21 |
10719 | 1078 | 106 | 60 | 21 | 1 | 31 | Whole plant eaten fresh or cooked and fried in grease and salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 21 |
9396 | 894 | 106 | 60 | 19 | 1 | 31 | Upper leaves boiled, 'rinsed' in cold water and fried in grease and salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 19 |
8551 | 803 | 106 | 60 | 17 | 1 | 31 | Leaves gathered in early spring before the flowers appear, boiled, salted, fried in grease & eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 17 |
6720 | 516 | 106 | 60 | 15 | 1 | 31 | Leaves boiled, fried in grease and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 15 |
3231 | 232 | 106 | 60 | 11 | 1 | 31 | Leaves bruised by rubbing between the hands and eaten with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 11 |
1913 | 107 | 106 | 60 | 10 | 1 | 31 | Green leaves boiled and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
1914 | 107 | 106 | 60 | 10 | 1 | 31 | Whole plant above the ground boiled, washed in cold water to remove bitterness and fried in grease. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
2267 | 160 | 106 | 60 | 10 | 1 | 31 | Tops and roots eaten raw and fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
21548 | 2332 | 158 | 106 | 48 | 1 | 31 | Used for greens in foods. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 48 |
3610 | 277 | 158 | 106 | 44 | 1 | 31 | Used for greens in foods. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 44 |
26267 | 2858 | 158 | 106 | 39 | 1 | 31 | Used for greens in foods. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 39 |
26477 | 2888 | 158 | 106 | 38 | 1 | 31 | Eaten as greens with meat or as an emergency food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 38 |
11840 | 1187 | 158 | 106 | 34 | 1 | 31 | Eaten as greens with meat. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 34 |
38956 | 3838 | 158 | 106 | 25 | 1 | 31 | Used for greens in foods. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 25 |
23078 | 2491 | 158 | 106 | 21 | 1 | 31 | Used for greens in foods. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 21 |
44561 | 4249 | 158 | 106 | 17 | 1 | 31 | Plants used as greens. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 17 |
7475 | 617 | 32 | 161 | 253 | 1 | 31 | Leaves boiled and served with drippings or boiled, fried with other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
7524 | 621 | 32 | 161 | 253 | 1 | 31 | Leaves cooked with turnip greens, creaseys and sochan and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
30182 | 3159 | 32 | 161 | 253 | 1 | 31 | Leaves cooked with sochan, creaseys and other potherbs and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
35240 | 3485 | 32 | 161 | 253 | 1 | 31 | Young leaves cooked with sochan, creaseys and other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
43314 | 4166 | 32 | 161 | 253 | 1 | 31 | Leaves cooked with other potherbs and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
38106 | 3695 | 32 | 161 | 252 | 1 | 31 | Mixed into other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 252 |
40509 | 3981 | 32 | 105 | 75 | 1 | 31 | Leaves relished as greens. | Witthoft, John, 1947, An Early Cherokee Ethnobotanical Note, Journal of the Washington Academy of Sciences 37(3):73-75, page 75 |
38308 | 3724 | 32 | 105 | 74 | 1 | 31 | Used as the most relished potherb. | Witthoft, John, 1947, An Early Cherokee Ethnobotanical Note, Journal of the Washington Academy of Sciences 37(3):73-75, page 74 |
12376 | 1273 | 95 | 37 | 77 | 1 | 31 | Eaten as greens in the spring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 |
38830 | 3817 | 95 | 37 | 77 | 1 | 31 | Eaten as greens in the spring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 |
38835 | 3818 | 95 | 37 | 77 | 1 | 31 | Eaten as greens in the spring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 |
2695 | 183 | 95 | 37 | 74 | 1 | 31 | Cooked with meat and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2713 | 186 | 95 | 37 | 74 | 1 | 31 | Cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
6596 | 501 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6663 | 504 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6700 | 510 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6709 | 512 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6718 | 514 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
9511 | 902 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
2746 | 188 | 234 | 159 | 107 | 1 | 31 | Leaves used as greens. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
10340 | 1026 | 234 | 159 | 107 | 1 | 31 | Leaves cooked as greens. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
38289 | 3721 | 234 | 159 | 107 | 1 | 31 | Potatoes eaten raw or cooked with clay to counteract the astringency. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
38302 | 3722 | 234 | 159 | 107 | 1 | 31 | Potatoes eaten raw or cooked with clay to counteract the astringency. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
26290 | 2867 | 234 | 159 | 106 | 1 | 31 | Cultivated beans used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
26365 | 2873 | 234 | 159 | 106 | 1 | 31 | Cultivated beans used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
38366 | 3729 | 234 | 159 | 106 | 1 | 31 | Cultivated potatoes used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
43212 | 4141 | 234 | 159 | 106 | 1 | 31 | Cultivated beans used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
9554 | 910 | 108 | 90 | 560 | 1 | 31 | Leaves used for greens. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
10310 | 1026 | 108 | 90 | 559 | 1 | 31 | Leaves cooked as greens. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 559 |
2742 | 188 | 108 | 90 | 558 | 1 | 31 | Leaves eaten as greens. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 558 |
2763 | 190 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
11664 | 1163 | 89 | 2 | 66 | 1 | 31 | Fruit baked and the flesh eaten. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
14044 | 1512 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
35261 | 3485 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
38833 | 3818 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
44394 | 4244 | 89 | 2 | 66 | 1 | 31 | Seeds eaten fresh, baked on the cob, roasted or boiled. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
26285 | 2867 | 89 | 2 | 227 | 1 | 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire or boiled. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227 |
26313 | 2871 | 89 | 2 | 227 | 1 | 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire or boiled. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227 |
26339 | 2873 | 89 | 2 | 227 | 1 | 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire or boiled. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227 |
38832 | 3818 | 89 | 2 | 220 | 1 | 31 | Leaves boiled two or three times to remove poisons and eaten. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 220 |
2762 | 190 | 89 | 2 | 218 | 1 | 31 | Leaves of young plants cooked like spinach. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 218 |
35260 | 3485 | 89 | 2 | 217 | 1 | 31 | Leaves boiled and eaten. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 217 |
14043 | 1512 | 89 | 2 | 216 | 1 | 31 | Leaves boiled for five to ten minutes and eaten. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 216 |
44421 | 4244 | 100 | 112 | 71 | 1 | 31 | Corn on the cob roasted and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44422 | 4244 | 100 | 112 | 71 | 1 | 31 | Seeds eaten raw or cooked while traveling or hunting. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
2060 | 138 | 100 | 112 | 118 | 1 | 31 | Bulb, consisting of the fleshy bases of the leaves, eaten raw. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2061 | 138 | 100 | 112 | 118 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2293 | 163 | 100 | 112 | 118 | 1 | 31 | Bulb, consisting of the fleshy bases of the leaves, eaten raw. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2294 | 163 | 100 | 112 | 118 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
4259 | 327 | 100 | 112 | 118 | 1 | 31 | Young leaves cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
24394 | 2634 | 100 | 112 | 118 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
25141 | 2706 | 100 | 112 | 118 | 1 | 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
25649 | 2770 | 100 | 112 | 118 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
25679 | 2776 | 100 | 112 | 118 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
29772 | 3116 | 100 | 112 | 118 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
33843 | 3412 | 100 | 112 | 118 | 1 | 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
35173 | 3480 | 100 | 112 | 118 | 1 | 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
39242 | 3880 | 100 | 112 | 118 | 1 | 31 | Young leaves and shoots cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
39366 | 3894 | 100 | 112 | 118 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
41691 | 4058 | 100 | 112 | 118 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2804 | 193 | 100 | 112 | 117 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
6299 | 446 | 100 | 112 | 117 | 1 | 31 | Tender stems, leaves and immature flower clusters cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
7493 | 618 | 100 | 112 | 117 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
7801 | 685 | 100 | 112 | 117 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
9395 | 894 | 100 | 112 | 117 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
17542 | 1936 | 100 | 112 | 117 | 1 | 31 | Young plants or leaves cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
35284 | 3485 | 100 | 112 | 117 | 1 | 31 | Young leaves, before the stem appeared, cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
10077 | 979 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
10078 | 979 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11560 | 1157 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11561 | 1157 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11573 | 1158 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11574 | 1158 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11575 | 1158 | 100 | 112 | 113 | 1 | 31 | Fruit preserved in brine made with salt and sheep sorrel. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11647 | 1162 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11648 | 1162 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |