FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
INDIAN BREAD (Tuckahoe)
Berzok, Lindsa Murray. 2005. American Indian Food. Food in American History. Greenwood Press, Westport, Connecticut.
is an edible tuber that grew on roots of large trees in fields and marshes throughout a wide area of the Northeast and Southeast.
h6> Berzok, Lindsa Murray. 2005. American Indian Food. Food in American History. Greenwood Press, Westport, Connecticut.
Derived from an Indian word for loaf or cake, tuckahoe, a highly nutritious tuber that grew on roots of large trees, was sometimes as large as a man's thigh and could weigh up to forty pounds. In Virginia during summer, tuckahoe was the principal food. It was dug in fields and marshes throughout present-day Delaware, New Jersey,l New York, Pennsylvania, Virginia, North and South Carolina, Indiana, Georgia, Mississippi, Kansas, Arkansas, Texas and Florida. Prolonged cooking neutralized its toxic properties and rendered the gelatinous character of the cellulose tender so it could be ground into meal for making bread.
