Wintrop, John. July 29, 1662. Letter to Robert Boyle. published Philosophical Transactions, 142 (1678), 1065-1069. reproduced in John Wintrop ,Jr. on Indian Corn. Fulmer Mood, The New England Quarterly. Vol. X, number 1. March, 1937.p.129.
“The English make very good Breade of Meale, or flower of it being Ground in Mills, as other Corne, but to make good bread of it there is a different way of ordering of it, from what it is used about the Bread of other Graine, for if it be mixed into stiff past, it will not be good as when it is made into a thinner mixture a little stiffer then the Battar for Pancakes, or puddings, and then baked in a very hott oven, standing all day or all Night therein, therefore some used to bake it in pans like puddings. But the most ordinary way is this, the Oven being very hott they may have a great Wooden dish fastened to a long staff, which may hold the quantity of a Pottle, and that being filled, they empty it on an heape in the Oven, upon the bare floore thereof cleane Swept, and so fill the Oven, and usually lay a second laying upon the top of the first, because the first will (p130) otherwise be too thinn for the proportion of a Loafe because it will spread in the oven at the first pouring of it in: if they make it not too thinn it will ly in distance like Loaves, onely in some parts where they touch one another will stick together but are easily parted but some will fill the whole floore of the Oven as one intire Body and must cut it out in greate pieces; In just such manner handled it wilbe (if baked enough) of a good darke yellow Colour, but otherwise white which is not so wholesome nor pleasant, as when well baked of a deeper Colour. There is also very good Bread made of it, by mixing half, or a third parte, more or less of Ry or Wheate-Meale, or Flower amongst it, and then they make it up into Loaves, adding Leaven or yeast to it to make it Rise, which may also be added to that other thinner sorte beforementioned.”
Josslyn, John. New Englands Rarities. 1672. Mass. Historical Society, 1972, p. 52.
“It [maize] is light of digestion, and the English make a kind of Loblolly of it, to eat with Milk, which they call Sampe ; they beat it in a Morter, and sift the flower out of it; the remainder they call Homminey, which they put in a Pot of two or three Gallons, with Water, and boyl it upon a gentle Fire till it be like Hasty Pudden; they put of this into Milk, and so eat it. Their Bread also they make of the Homminey so boiled, and mix their Flower with it, cast it into a deep Bason in which they form the loaf, and then turn it out upon the Peel, and presently put it into the Oven before it spreads abroad; the Flower makes excellent Puddens.”