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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.
Coscushaw some of our company tooke to be that kinde of root which the Spanyards in the West Indies call Cassauy, whereupon also many called it by that name: it groweth in very muddy pooles, and moist grounds. Being dressed according to the countrey maner, it maketh a good bread, and also a good spoonmeat, and is vsed very much by the inhabitants.
This and other sorts of spoonmeat should be made rather thin than otherwise, and abounding with liquid, whether milk or water. All porridges and spoonmeats that are made thin, and quickly prepared, are sweeter, brisker on the palate, and easier of digestion, than those which are thick, and long in preparing.
It also cools and cleanses the whole body, renders it brisk and lively, and is very efficacious in quenching thirst. No other sort of milkmeat or spoonmeat is so proper and beneficial for consumptive persons, or such as labour under great weakness and debility. It should be eaten with bread only, and it will be light and easy on the stomach, even when new milk is found to disagree.
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. Walnuts.
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