The Native American Tradition of Hickory Milk

 The Native American Tradition of Hickory Nut Milk

The Native American Indians actually called it Kanuchi (Hickory Nut Milk).  They would make soup  by pounding the nuts into a paste in a corn mortar (kanona), rolling it into a ball, and then boiling it in water. The shells in the paste would separate and sink. They would use it as an ingredient in most of their meals, such as homony grits and corn bread.

Today, it is still considered a highly prized delicacy among tribal members although production of kanuche has declined due to an era of prepackaged and processed foods.