spoonmeat

From these roots while they be new or fresh, being chapt into small pieces, and stampt, is strained with water a iuice that maketh bread, and also being boiled, a very good spoonmeat in maner of a gelly, and is much better in taste, if it be tempered with oile.

The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation. Vol. XIII. America. Part II. Richard Hakluyt 1584

Chesnuts there are in diuers places great store: some they vse to eat raw, some they stampe and boile to make spoonmeat, and with some being sodden, they make such a maner of dough bread as they vse of their beanes before mentioned.

The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation. Vol. XIII. America. Part II. Richard Hakluyt 1584

(M307) The iuice of this root is poison, and therefore heed must be taken before any thing be made therewithall: either the roots must be first sliced and dried in the Sunne, or by the fire, and then being punned into floure, will make good bread: or els while they are greene they are to be pared, cut in pieces, and stampt: loaues of the same to be layd nere or ouer the fire vntill it be sowre; and then being well punned againe, bread or spoonmeat very good in taste and holesome may be made thereof.

The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation. Vol. XIII. America. Part II. Richard Hakluyt 1584

a good spoonmeat, and is vsed very much by the inhabitants.

The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation. Vol. XIII. America. Part II. Richard Hakluyt 1584