naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
33751 | 3397 | 38 | 4 | 321 | 1 | 2 | Berries cooked, spread on birch bark into little cakes, dried and stored for winter use. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 321 |
34424 | 3449 | 38 | 4 | 321 | 1 | 2 | Berries cooked, spread on birch bark into little cakes, dried and stored for winter use. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 321 |
34522 | 3454 | 38 | 4 | 321 | 1 | 2 | Berries cooked, spread on birch bark into little cakes, dried and stored for winter use. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 321 |
38167 | 3707 | 39 | 49 | 58 | 1 | 2 | Tuberous roots dried, ground into flour and used to make bread. | Speck, Frank G., 1941, A List of Plant Curatives Obtained From the Houma Indians of Louisiana, Primitive Man 14:49-75, page 58 |
38209 | 3711 | 39 | 118 | 8 | 1 | 2 | Pounded roots made into cakes and fried in grease. | Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8 |
38210 | 3711 | 39 | 49 | 58 | 1 | 2 | Tuberous roots dried, ground into flour and used to make bread. | Speck, Frank G., 1941, A List of Plant Curatives Obtained From the Houma Indians of Louisiana, Primitive Man 14:49-75, page 58 |
15626 | 1703 | 41 | 99 | 200 | 1 | 2 | Berries mashed, dried in cakes, soaked, dipped in oil and eaten. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 200 |
11578 | 1159 | 44 | 178 | 266 | 1 | 2 | Stored flesh washed in water, pounded, made into cakes and sun dried. | Gifford, E. W., 1933, The Cocopa, University of California Publications in American Archaeology and Ethnology 31:263-270, page 266 |
25459 | 2739 | 44 | 125 | 175 | 1 | 2 | Seeds ground into a meal and used to make bread. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 175 |
25468 | 2741 | 44 | 125 | 170 | 1 | 2 | Seeds ground, mixed with water and dried to make cakes. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 170 |
38054 | 3688 | 44 | 125 | 188 | 1 | 2 | Kernels molded into oily cake, boiled and eaten. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 188 |
11431 | 1131 | 47 | 144 | 93 | 1 | 2 | Berries mashed, made into cakes, dried and used for food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 93 |
11432 | 1131 | 47 | 144 | 93 | 1 | 2 | Fresh berries boiled, spread on layers of grass, juice poured on them, dried and made into cakes. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 93 |
32432 | 3289 | 49 | 89 | 333 | 1 | 2 | Acorns made into bread and eaten. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 333 |
41615 | 4056 | 50 | 16 | 249 | 1 | 2 | Kernels roasted or ground into flour for cakes. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 249 |
31018 | 3184 | 61 | 17 | 88 | 1 | 2 | Fruit and pits pounded to a pulp, formed into small cakes, sun dried and stored for winter use. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88 |
3690 | 289 | 62 | 97 | 59 | 1 | 2 | Roots dried, ground into flour and made into bread. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 59 |
44377 | 4244 | 62 | 97 | 55 | 1 | 2 | Dry, unparched corn made into flour and used to make bread. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
30035 | 3155 | 65 | 85 | 32 | 1 | 2 | Beans ground into a meal and used to make cakes. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 32 |
30438 | 3170 | 65 | 85 | 32 | 1 | 2 | Large seed cracked, the kernel extracted, pounded into a meal and made into patties and roasted. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 32 |
26013 | 2831 | 76 | 30 | 65 | 1 | 2 | Roots smashed, formed into small, round cakes, sun dried and stored for winter use. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 65 |
35612 | 3512 | 79 | 38 | 380 | 1 | 2 | Seeds ground into a meal and used to make a 'sweet bread.' | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 380 |
20496 | 2212 | 83 | 109 | 187 | 1 | 2 | Acorns used to make bread. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 187 |
34791 | 3463 | 86 | 14 | 276 | 1 | 2 | Berries used to make dried berry cakes for winter use. | 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 276 |
40817 | 4037 | 87 | 14 | 208 | 1 | 2 | Grains used to make bread. | 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 208 |
40975 | 4043 | 88 | 14 | 180 | 1 | 2 | Cambium formed into cakes, cooked, dried, powdered, mixed with water, grease and fruit and eaten. | 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 180 |
42002 | 4072 | 88 | 14 | 244 | 1 | 2 | Berries dried in the form of cakes and reconstituted during the winter. | 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 244 |
42007 | 4073 | 88 | 14 | 244 | 1 | 2 | Berries dried in the form of cakes and reconstituted during the winter. | 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 244 |
42056 | 4077 | 88 | 14 | 244 | 1 | 2 | Berries dried in the form of cakes and reconstituted during the winter. | 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 244 |
380 | 15 | 89 | 2 | 225 | 1 | 2 | Seeds stored, roasted, ground and made into bread. | 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 225 |
1119 | 46 | 89 | 2 | 66 | 1 | 2 | Seeds parched, ground fine, boiled, thickened, made into balls and eaten as dumplings. | 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 |
2757 | 190 | 89 | 2 | 66 | 1 | 2 | Seeds parched, ground fine, boiled, thickened, made into balls and eaten as dumplings. | 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 |
9490 | 899 | 89 | 2 | 66 | 1 | 2 | Seeds used to make bread. | 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 |
9549 | 910 | 89 | 2 | 66 | 1 | 2 | Seeds ground, kneaded into a thick paste, rolled into little balls, boiled and eaten as marbles. | 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 |
9550 | 910 | 89 | 2 | 66 | 1 | 2 | Seeds parched, ground fine, boiled, thickened, made into balls and eaten as dumplings. | 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 |
16679 | 1833 | 89 | 2 | 65 | 1 | 2 | Seeds ground, made into small cakes and baked for a short time. | 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 65 |
19300 | 2077 | 89 | 2 | 66 | 1 | 2 | Seeds used to make bread. | 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 |
19922 | 2136 | 89 | 2 | 66 | 1 | 2 | Seeds used to make bread. | 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 |
24719 | 2665 | 89 | 2 | 233 | 1 | 2 | Dried fruit pounded into cakes for storage or pieces of cake eaten without further preparation. | 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 233 |
28662 | 3029 | 89 | 2 | 66 | 1 | 2 | Seeds ground, kneaded into a thick paste, rolled into little balls, boiled and eaten as marbles. | 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 |
28663 | 3029 | 89 | 2 | 66 | 1 | 2 | Seeds parched, ground fine, boiled, thickened, made into balls and eaten as dumplings. | 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 |
44385 | 4244 | 89 | 2 | 66 | 1 | 2 | Seeds ground, added to boiling water, kneaded, rolled in corn husks, boiled and eaten as tamales. | 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 |
44386 | 4244 | 89 | 2 | 66 | 1 | 2 | Seeds ground, kneaded into a thick paste, rolled into little balls, boiled and eaten as marbles. | 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 |
44387 | 4244 | 89 | 2 | 66 | 1 | 2 | Seeds parched, ground fine, boiled, thickened, made into balls and eaten as dumplings. | 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 |
44388 | 4244 | 89 | 2 | 66 | 1 | 2 | Seeds parched, ground fine, mixed with salt water into thin gruel & cooked in thin layer into piki. | 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 |
44389 | 4244 | 89 | 2 | 66 | 1 | 2 | Seeds used to make bread. | 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 |
44390 | 4244 | 89 | 164 | 103 | 1 | 2 | Seeds used to make wafer bread. | Spier, Leslie, 1928, Havasupai Ethnography, Anthropological Papers of the American Museum of Natural History 29(3):101-123, 284-285, page 103 |
1122 | 46 | 95 | 184 | 20 | 1 | 2 | Seeds ground with corn into fine meal and used to make tortilla bread. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20 |
9500 | 900 | 95 | 72 | 18 | 1 | 2 | Seeds ground, mixed with corn meal and made into small dumplings wrapped in corn husks. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 |
13987 | 1501 | 95 | 72 | 21 | 1 | 2 | Leaves boiled, mixed with water and cornmeal and baked into a bread. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 21 |
17566 | 1942 | 95 | 19 | 29 | 1 | 2 | Leaves boiled, rubbed with cornmeal and baked into bread. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 29 |
23533 | 2543 | 95 | 126 | 158 | 1 | 2 | Ground seed meal used to make bread. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 158 |
23534 | 2543 | 95 | 126 | 158 | 1 | 2 | Ground seed meal used to make bread. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 158 |
25451 | 2738 | 95 | 126 | 159 | 1 | 2 | Ground seed meal used to make bread. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 159 |
38780 | 3806 | 95 | 82 | 364 | 1 | 2 | Plant used to make bread. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 364 |
44396 | 4244 | 95 | 37 | 67 | 1 | 2 | Seeds ground into meal and used to make wafer bread. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
35538 | 3502 | 96 | 49 | 55 | 1 | 2 | Fresh root slices baked and eaten as bread. | Speck, Frank G., 1941, A List of Plant Curatives Obtained From the Houma Indians of Louisiana, Primitive Man 14:49-75, page 55 |
38171 | 3707 | 96 | 49 | 58 | 1 | 2 | Tuberous roots dried, ground into flour and used to make bread. | Speck, Frank G., 1941, A List of Plant Curatives Obtained From the Houma Indians of Louisiana, Primitive Man 14:49-75, page 58 |
38212 | 3711 | 96 | 49 | 58 | 1 | 2 | Tuberous roots dried, ground into flour and used to make bread. | Speck, Frank G., 1941, A List of Plant Curatives Obtained From the Houma Indians of Louisiana, Primitive Man 14:49-75, page 58 |
11847 | 1190 | 97 | 127 | 46 | 1 | 2 | Roots pit roasted, mashed and fried into cakes. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 46 |
27580 | 2959 | 97 | 127 | 35 | 1 | 2 | Nuts formed into cakes. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 35 |
32523 | 3292 | 97 | 127 | 11 | 1 | 2 | Acorns used to make bread. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11 |
41420 | 4050 | 97 | 127 | 18 | 1 | 2 | Roots peeled, dried, ground into a flour and used to make bread. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 18 |
20499 | 2212 | 98 | 109 | 200 | 1 | 2 | Acorns used to make bread, biscuits, pancakes and cake. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 200 |
620 | 32 | 100 | 112 | 119 | 1 | 2 | Bark dried, pounded, sifted and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119 |
652 | 34 | 100 | 112 | 119 | 1 | 2 | Bark dried, pounded, sifted and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119 |
687 | 35 | 100 | 112 | 119 | 1 | 2 | Bark dried, pounded, sifted and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 119 |
3112 | 210 | 100 | 112 | 128 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
6386 | 450 | 100 | 112 | 129 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
8287 | 763 | 100 | 107 | 99 | 1 | 2 | Fresh nut meats crushed and mixed with bread. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
8288 | 763 | 100 | 112 | 123 | 1 | 2 | Nuts crushed, mixed with cornmeal and beans or berries and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8342 | 767 | 100 | 107 | 99 | 1 | 2 | Fresh nut meats crushed and mixed with bread. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
8343 | 767 | 100 | 112 | 123 | 1 | 2 | Nuts crushed, mixed with cornmeal and beans or berries and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8427 | 774 | 100 | 107 | 99 | 1 | 2 | Fresh nut meats crushed and mixed with bread. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
8428 | 774 | 100 | 112 | 123 | 1 | 2 | Nuts crushed, mixed with cornmeal and beans or berries and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
10074 | 979 | 100 | 112 | 113 | 1 | 2 | Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11204 | 1110 | 100 | 107 | 99 | 1 | 2 | Fresh nut meats crushed and mixed with bread. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
11205 | 1110 | 100 | 112 | 123 | 1 | 2 | Nuts crushed, mixed with cornmeal and beans or berries and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
11412 | 1128 | 100 | 112 | 128 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
11413 | 1128 | 100 | 112 | 82 | 1 | 2 | Used to make bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 82 |
11449 | 1133 | 100 | 112 | 128 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
11450 | 1133 | 100 | 112 | 82 | 1 | 2 | Used to make bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 82 |
11557 | 1157 | 100 | 112 | 113 | 1 | 2 | Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11570 | 1158 | 100 | 112 | 113 | 1 | 2 | Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11644 | 1162 | 100 | 112 | 113 | 1 | 2 | Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11675 | 1163 | 100 | 112 | 113 | 1 | 2 | Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11712 | 1164 | 100 | 112 | 113 | 1 | 2 | Dried flesh pounded, sifted, soaked in cold water, sweetened, grease added and baked into cakes. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11713 | 1164 | 100 | 112 | 113 | 1 | 2 | Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
14675 | 1603 | 100 | 107 | 99 | 1 | 2 | Fresh nut meats crushed and mixed with bread. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
14676 | 1603 | 100 | 112 | 123 | 1 | 2 | Nuts crushed, mixed with cornmeal and beans or berries and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
14914 | 1637 | 100 | 112 | 127 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
14988 | 1640 | 100 | 112 | 127 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
15606 | 1702 | 100 | 112 | 128 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
15732 | 1707 | 100 | 112 | 128 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
15733 | 1707 | 100 | 107 | 96 | 1 | 2 | Fruits dried, soaked in water and used in bread. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
18205 | 2031 | 100 | 107 | 99 | 1 | 2 | Fresh nut meats crushed and mixed with bread. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
18206 | 2031 | 100 | 112 | 123 | 1 | 2 | Nuts crushed, mixed with cornmeal and beans or berries and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18286 | 2034 | 100 | 107 | 99 | 1 | 2 | Fresh nut meats crushed and mixed with bread. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
18287 | 2034 | 100 | 112 | 123 | 1 | 2 | Nuts crushed, mixed with cornmeal and beans or berries and made into bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
22196 | 2390 | 100 | 112 | 129 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
22308 | 2394 | 100 | 112 | 129 | 1 | 2 | Fruit mashed, made into small cakes and dried for future use. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |