Succotash

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.