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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
8010 | 730 | 1 | 84 | 152 | 1 | 7 | Used as a condiment. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152 |
21424 | 2316 | 2 | 19 | 33 | 1 | 7 | Berries cooked into a syrup. | 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 33 |
43778 | 4225 | 2 | 19 | 54 | 1 | 7 | Dried fruits dissolved in water and used as a dip. | 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 54 |
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 |
42435 | 4089 | 4 | 132 | 109 | 1 | 7 | Berries cooked as a sauce. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 109 |
604 | 32 | 7 | 67 | 99 | 1 | 7 | Sap used to make syrup. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 99 |
668 | 35 | 7 | 67 | 98 | 1 | 7 | Sap used to make syrup. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 98 |
7146 | 580 | 7 | 67 | 80 | 1 | 7 | Sap used to make syrup. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 80 |
8015 | 730 | 7 | 67 | 86 | 1 | 7 | Ground root put into vinegar for use as a relish. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 86 |
43784 | 4225 | 10 | 58 | 18 | 1 | 7 | Baked fruit pounded to a pulp, drained and juice poured over cakes. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 18 |
44268 | 4237 | 10 | 58 | 18 | 1 | 7 | Baked fruit pounded to a pulp, drained and juice poured over cakes. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 18 |
16558 | 1821 | 11 | 95 | 48 | 1 | 7 | Seeds ground into flour and used to make a thick gravy. | 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 |
18611 | 2058 | 11 | 95 | 45 | 1 | 7 | Fruit roasted, water added and the mixture made into a gravy. | 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 45 |
24255 | 2613 | 11 | 95 | 45 | 1 | 7 | Seeds ground and made into a gravy. | 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 45 |
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 |
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 |
23472 | 2530 | 12 | 52 | 47 | 1 | 7 | Berries dried and used as a spread on mescal. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 47 |
43801 | 4225 | 12 | 52 | 33 | 1 | 7 | Fruits made into a syrup and placed on fruits before drying. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 33 |
18323 | 2036 | 14 | 87 | 187 | 1 | 7 | Walnuts pulverized, mixed with mescal juice and used as dip for corn bread. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187 |
19076 | 2063 | 14 | 87 | 187 | 1 | 7 | Berries pounded with yucca fruit to make a gravy. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187 |
43805 | 4225 | 14 | 87 | 182 | 1 | 7 | Fruit pounded together to make gravy. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 182 |
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 |
4356 | 335 | 24 | 31 | 40 | 1 | 7 | Berries used to make a gelatinous substance and eaten like aspic. | 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 40 |
4374 | 336 | 24 | 31 | 40 | 1 | 7 | Berries used to make a gelatinous substance and eaten like aspic. | 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 40 |
4464 | 343 | 24 | 31 | 40 | 1 | 7 | Berries used to make a gelatinous substance and eaten like aspic. | 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 40 |
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 |
4921 | 377 | 32 | 86 | 36 | 1 | 7 | Root used as a condiment. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36 |
14977 | 1640 | 32 | 86 | 56 | 1 | 7 | Berries used on shortcake. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56 |
20487 | 2211 | 32 | 1 | 50 | 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 50 |
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 |
6206 | 442 | 33 | 30 | 66 | 1 | 7 | Flowers boiled with soup or meat, flour added and eaten as a gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 66 |
43142 | 4135 | 38 | 15 | 141 | 1 | 7 | Fresh and dried fruits used as an acid sauce. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 141 |
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 |
7186 | 580 | 58 | 47 | 32 | 1 | 7 | Sap collected, made into syrup and eaten on bannock. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 32 |
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 |
6212 | 442 | 60 | 30 | 66 | 1 | 7 | Flowers boiled with soup or meat, flour added and eaten as a gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 66 |
2069 | 139 | 61 | 17 | 71 | 1 | 7 | Fresh, raw bulbs used as a relish. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
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 |
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 |
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 |
8990 | 847 | 71 | 64 | 188 | 1 | 7 | Used as a condiment for fish or duck soup. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 188 |
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 |
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 |
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 |
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 |
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 |
42445 | 4089 | 72 | 54 | 86 | 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 86 |
42446 | 4089 | 72 | 54 | 86 | 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 86 |
42447 | 4089 | 72 | 54 | 86 | 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 86 |
42448 | 4089 | 72 | 54 | 86 | 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 86 |
43051 | 4130 | 72 | 54 | 106 | 1 | 7 | Berries used to make catsup, syrup, juice, jam or jelly. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 106 |
2120 | 141 | 76 | 30 | 10 | 1 | 7 | Bulbs used as condiments. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
4579 | 347 | 76 | 30 | 40 | 1 | 7 | Berries dried, powdered and used as a condiment with deer liver. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 40 |
7856 | 700 | 76 | 30 | 14 | 1 | 7 | Boiled with flour and eaten as a thick gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14 |
19536 | 2100 | 76 | 30 | 22 | 1 | 7 | Sap used to make a sweet syrup. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 22 |
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 |
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 |
15565 | 1701 | 94 | 77 | 67 | 1 | 7 | Fruits 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 |
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 |
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 |
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 |
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 |
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 |
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 |
10740 | 1086 | 95 | 72 | 20 | 1 | 7 | Plant dipped into a stew and eaten as a condiment. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20 |
22656 | 2443 | 95 | 72 | 19 | 1 | 7 | Plant eaten as a relish. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 19 |
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 |
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 |
3115 | 210 | 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 |
6389 | 450 | 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 |
8290 | 763 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8345 | 767 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8430 | 774 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
11207 | 1110 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
11416 | 1128 | 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 |
11453 | 1133 | 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 |
11716 | 1164 | 100 | 112 | 113 | 1 | 7 | Dried flesh pounded into a fine meal or flour, boiled, sweetened, grease added and used as a sauce. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
14678 | 1603 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
14917 | 1637 | 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 |
14992 | 1640 | 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 |
15609 | 1702 | 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 |
15739 | 1707 | 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 |
15740 | 1707 | 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 |
15741 | 1707 | 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 |
18208 | 2031 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18289 | 2034 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
22199 | 2390 | 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 |
22311 | 2394 | 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 |
23149 | 2494 | 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 |
23499 | 2532 | 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 |
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 |
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 |
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 |