cold flour
Cold flour is a regional American term for parched cornmeal — dried, roasted corn ground into a coarse powder that could be eaten dry or mixed with water without cooking.
Definitions
Cold flour is a regional American term for parched cornmeal — dried, roasted corn ground into a coarse powder that could be eaten dry or mixed with water without cooking. A practical travel food used by Native Americans and frontier settlers, it kept well and needed no fire. Largely historical, most often encountered in 19th-century frontier accounts and foraging literature. It carries connotations of rugged self-sufficiency and austere subsistence living.
The scouts carried cold flour and jerked meat, enough to last three days on the trail.
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(US, regional) Parched cornmeal.
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Semantically related
- cornflour68%
A flour for baking and cooking that is ground from corn (maize).
- cornflour63%
(British) A very fine starch powder derived from corn (maize) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.
- flour60%
Powder obtained by grinding or milling cereal grains, especially wheat, or other foodstuffs such as soybeans and potatoes, and used to bake bread, cakes, and pastry.
- cold gruel60%
(UK, slang, dated) ; an unpleasant experience.