Nokehick

Nókehick | Parch'd meal, which is a readie very wholeſome food.

[T]heir Diet has not a greater Dainty than their Nokehick, that is a ſpoonful of their parch'd meal, vvith a ſpoonful of VVater, vvhich vvill ſtrengthen them to travel a Day together; […]

Some of their modes of cookery have been adopted, and are retained. […] [T]heir nokehike, which is corn parched and pounded, their ſuckataſh, which is a mixture of corn and beans boiled, are much uſed, and very palatable.

This lordly dish is made of oak, and will contain about six quarts, which was indeed a goodly quantity, whether of nokehike, appoon, nausamp, or sukketash, for the breakfast of his tawny majesty.

Mic-ki-nac sat on a fallen tree, / And of savory no-ke-hike partook, […]

Nookhick or nokehick, the Indian name of the meal of parched corn, was pronounced nocake, by the English, who sometimes hired Indian women to prepare it for them. Winthrop says the parched corn was "turned almost inside outward, and was white and floury." It must have resembled our parched popcorn.

[page 78] In his account [John] Gyles appears to refer to the favorite light lunch of the New England Indians—Nokehick, or parched cornmeal. The parching is said to have turned the corn's starch into sugar. [...] [pages 92–93] Long journeys like this, as well as quick removes, required a lightweight but nourishing ration. "Nokehick" or "nokake," the meal from parched corn described above, was the answer.

They ate as they walked, stopping long enough to wet the nokehick, made from pounded dry Indian corn, they carried in hollow leather belts around their waists. Once the nokehick was softened, they began hiking again, eating it as they moved east along an intertwined maze of Indian trails.