Table 1 Recipe information for each experimental condition.

From: Interpreting ancient food practices: stable isotope and molecular analyses of visible and absorbed residues from a year-long cooking experiment

Experiment

PRIMARY RECIPE (1): Cooked 50 times

Charred macro-remains samples (n = 8)

Carbonized thin-layer residue sample (n = 1)

FINAL RECIPE (2): Cooked 1–4 times

Charred macro-remains samples (*n = 1 or 2)

Carbonized thin-layer residue samples (**n = 1 or 2)

FB

FB1 whole maize kernels (1/2 cup)

FB2 wheat flour (1/2 cup)

*n = 2 **n = 2

KV

KV1 maize flour (1/2 cup)

KV2 wheat flour (3/8 cup) + deer meat (1/8 cup)

*n = 1 **n = 1

MM

MM1 maize flour (1/2 cup)

MM2 maize flour (3/8 cup) + deer meat (1/8 cup)

*n = 1 **n = 1

GT

GT1 hominy (1/2 cup)

GT2 wheat flour (1/2 cup)

*n = 2 **n = 2

AM

AM1 hominy (3/8 cup) + deer meat (1/8 cup)

AM2 hominy (3/8 cup) + wheat flour (1/8 cup)

*n = 1 **n = 1

CH

CH1 wheat flour (1/4 cup) + maize flour (1/4 cup)

CH2 maize flour (1/2 cup)

*n = 2 **n = 2

JS

JS1 wheat flour (3/8 cup) + maize flour (1/8 cup)

JS2 maize flour (1/2 cup)

*n = 2 **n = 2

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