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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
24850 | 2670 | 188 | 27 | 46 | 1 | 7 | Fruits made into a syrup. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 46 |
24851 | 2670 | 188 | 27 | 22 | 1 | 7 | Pulp mashed with sticks, juice squeezed, strained, boiled, strained again and used as a syrup. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 22 |
25217 | 2713 | 32 | 1 | 56 | 1 | 7 | Used to make honey. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 56 |
25450 | 2737 | 11 | 95 | 48 | 1 | 7 | Seeds ground, made into gravy and mixed with meat. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 48 |
25460 | 2739 | 44 | 125 | 175 | 1 | 7 | Seeds ground into a meal and used to make gravy. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 175 |
25463 | 2740 | 11 | 95 | 48 | 1 | 7 | Seeds ground, made into gravy and mixed with meat. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 48 |
25608 | 2766 | 89 | 2 | 74 | 1 | 7 | Plant used as a condiment. | 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 74 |
25623 | 2767 | 89 | 2 | 249 | 1 | 7 | Fresh plant dipped in salted water and eaten with mush or cornmeal as a condiment. | 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 249 |
26666 | 2913 | 291 | 6 | 70 | 1 | 7 | Fruit boiled in small quantities of water, crushed and used as a condiment. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70 |
26670 | 2914 | 61 | 91 | 362 | 1 | 7 | Fruit made into a sauce. | Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 362 |
26671 | 2914 | 61 | 17 | 113 | 1 | 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
26681 | 2914 | 177 | 17 | 113 | 1 | 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
26683 | 2914 | 190 | 17 | 113 | 1 | 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
26685 | 2914 | 205 | 17 | 113 | 1 | 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
26717 | 2919 | 97 | 127 | 9 | 1 | 7 | Berries used to make relish. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 9 |
26721 | 2919 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
27967 | 2968 | 115 | 66 | 89 | 1 | 7 | Cambium layer scraped off and eaten as a relish. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 89 |
28703 | 3033 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
28852 | 3051 | 72 | 54 | 45 | 1 | 7 | Stalks boiled into a sauce and used on cooked fish. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 45 |
28853 | 3051 | 72 | 54 | 45 | 1 | 7 | Stalks boiled, mixed with oil and sugar and used as a sauce for dumplings, cake or sweet breads. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 45 |
28878 | 3053 | 238 | 73 | 18 | 1 | 7 | Young shoots eaten in the spring as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 18 |
29699 | 3108 | 87 | 14 | 131 | 1 | 7 | Plant dried, crushed and sprinkled on various foods as a condiment. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 131 |
30250 | 3160 | 61 | 91 | 364 | 1 | 7 | Fruit made into a sauce. | Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 364 |
30251 | 3160 | 61 | 17 | 87 | 1 | 7 | Highly valued fruit cooked as a sauce. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87 |
30259 | 3160 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30286 | 3160 | 177 | 17 | 87 | 1 | 7 | Highly valued fruit cooked as a sauce. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87 |
30291 | 3160 | 190 | 17 | 87 | 1 | 7 | Highly valued fruit cooked as a sauce. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87 |
30295 | 3160 | 205 | 17 | 87 | 1 | 7 | Highly valued fruit cooked as a sauce. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87 |
30300 | 3160 | 280 | 17 | 87 | 1 | 7 | Highly valued fruit cooked as a sauce. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87 |
30456 | 3171 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30498 | 3172 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30533 | 3173 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
30553 | 3175 | 61 | 17 | 88 | 1 | 7 | Fruit used to make a sauce during the fruiting season. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88 |
30558 | 3175 | 177 | 17 | 88 | 1 | 7 | Fruit used to make a sauce during the fruiting season. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88 |
30560 | 3175 | 190 | 17 | 88 | 1 | 7 | Fruit used to make a sauce during the fruiting season. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88 |
30562 | 3175 | 205 | 17 | 88 | 1 | 7 | Fruit used to make a sauce during the fruiting season. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88 |
30627 | 3177 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30772 | 3181 | 58 | 47 | 53 | 1 | 7 | Fruit used to make pancake syrup. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 53 |
30796 | 3181 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30866 | 3181 | 259 | 10 | 264 | 1 | 7 | Fruit used to make syrup. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 264 |
31826 | 3247 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
31834 | 3248 | 100 | 107 | 94 | 1 | 7 | Fruits cut up and used as sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 94 |
33141 | 3352 | 101 | 76 | 41 | 1 | 7 | Sour, acid flavored fruits eaten as an appetizer or relish. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 41 |
33325 | 3358 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
33469 | 3368 | 21 | 53 | 206 | 1 | 7 | Green berries boiled into a thick sauce and used for food. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 206 |
33564 | 3375 | 183 | 98 | 77 | 1 | 7 | Fruit eaten raw or boiled into a sauce. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 77 |
33756 | 3397 | 72 | 54 | 105 | 1 | 7 | Berries mixed with rosehips and highbush cranberries and boiled into a catsup or syrup. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 105 |
33760 | 3397 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
33848 | 3412 | 137 | 89 | 352 | 1 | 7 | Leaves eaten as a relish. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 352 |
33867 | 3417 | 4 | 132 | 89 | 1 | 7 | Rose hip juice used to make syrups. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
33868 | 3417 | 4 | 132 | 89 | 1 | 7 | Rose hip pulp, with seeds and skins removed, used to make ketchups. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
33878 | 3417 | 72 | 54 | 101 | 1 | 7 | Used to make syrup. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 101 |
33921 | 3417 | 259 | 10 | 267 | 1 | 7 | Hips used to make syrup. The hips could be dried and stored to make tea. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34252 | 3434 | 259 | 10 | 267 | 1 | 7 | Hips used to make syrup. The hips could be dried and stored to make tea. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 267 |
34369 | 3444 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34537 | 3454 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34711 | 3461 | 100 | 107 | 95 | 1 | 7 | Berries dried, soaked in cold water, heated slowly and used as a winter sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95 |
34712 | 3461 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34713 | 3461 | 100 | 107 | 95 | 1 | 7 | Fruits dried, soaked in water and used as a sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95 |
34772 | 3462 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34902 | 3468 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34933 | 3469 | 100 | 107 | 95 | 1 | 7 | Fruits dried, soaked in sugared water, cooked and eaten as a sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95 |
35076 | 3472 | 202 | 40 | 22 | 1 | 7 | Berries cooked as sauce for dumplings. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
35077 | 3472 | 202 | 40 | 22 | 1 | 7 | Fresh berries mashed as topping for ice cream. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
36642 | 3566 | 24 | 31 | 138 | 1 | 7 | Berries cooked into a rich sauce. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 138 |
36718 | 3566 | 100 | 107 | 96 | 1 | 7 | Berries dried, soaked in cold water, heated slowly and used as a winter sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
36719 | 3566 | 100 | 107 | 96 | 1 | 7 | Berries used as a sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
36720 | 3566 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
36882 | 3569 | 94 | 77 | 69 | 1 | 7 | Fruits used to make a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 69 |
36905 | 3569 | 209 | 77 | 69 | 1 | 7 | Fruits used to make a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 69 |
37386 | 3603 | 151 | 73 | 23 | 1 | 7 | Roots boiled with water and made into a syrup. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 23 |
37783 | 3657 | 151 | 30 | 57 | 1 | 7 | Fruits used to make a meat flavoring sauce. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 57 |
38136 | 3703 | 115 | 66 | 102 | 1 | 7 | Herbage eaten as a relish. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 102 |
38139 | 3703 | 151 | 73 | 24 | 1 | 7 | Herbage has an aromatic flavor and eaten as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 24 |
38346 | 3728 | 291 | 6 | 71 | 1 | 7 | Ripe fruit boiled, ground, mixed with ground chile & salt & eaten as a condiment with mush or bread. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 71 |
38591 | 3765 | 95 | 37 | 66 | 1 | 7 | Used as a sweet syrup. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 66 |
38873 | 3823 | 188 | 27 | 46 | 1 | 7 | Fruits made into a syrup. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 46 |
38884 | 3823 | 189 | 151 | 11 | 1 | 7 | Fruit used to make syrup. | Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 11 |
41640 | 4056 | 137 | 89 | 349 | 1 | 7 | Nuts eaten as a relish. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 349 |
41641 | 4056 | 137 | 89 | 349 | 1 | 7 | Nuts used as a condiment. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 349 |
41968 | 4070 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
42020 | 4074 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
42022 | 4075 | 94 | 77 | 67 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
42025 | 4075 | 209 | 77 | 67 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
42038 | 4076 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
42122 | 4079 | 94 | 77 | 67 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
42134 | 4079 | 209 | 77 | 67 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
42165 | 4082 | 94 | 77 | 68 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 68 |
42200 | 4082 | 209 | 77 | 68 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 68 |
42219 | 4083 | 94 | 77 | 67 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
42239 | 4083 | 209 | 77 | 67 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
42264 | 4084 | 72 | 54 | 104 | 1 | 7 | Berries boiled with dried fruit & eaten with meat or used as topping for ice cream, yogurt or cake. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42265 | 4084 | 72 | 54 | 104 | 1 | 7 | Berries boiled with sugar, water and flour and eaten with meats. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42266 | 4084 | 72 | 54 | 104 | 1 | 7 | Berries boiled with sugar, water and flour into a topping for hotcakes or bread. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42267 | 4084 | 72 | 54 | 104 | 1 | 7 | Whole or mashed berries used cooked or raw, whipped with fat and made into a sauce. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42277 | 4084 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
42316 | 4085 | 94 | 77 | 68 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 68 |
42341 | 4085 | 209 | 77 | 68 | 1 | 7 | Berries stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 68 |
42386 | 4087 | 100 | 107 | 96 | 1 | 7 | Berries dried, soaked in cold water, heated slowly and used as a winter sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
42387 | 4087 | 100 | 107 | 96 | 1 | 7 | Fruits dried, soaked in water and used as a sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
42419 | 4088 | 72 | 54 | 78 | 1 | 7 | Berry pudding used as a topping for hotcakes, bread or desserts. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 78 |