from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A food prepared by Native Americans from lean dried strips of meat pounded into paste, mixed with fat and berries, and pressed into small cakes.
- n. A food made chiefly from beef, dried fruit, and suet, used as emergency rations.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A food made from meat which has been dried and beaten into a paste, mixed with berries and rendered fat, and shaped into little patties.
- n. An emergency ration of meat and fruit.
from the GNU version of the Collaborative International Dictionary of English
- n. Among the North American Indians, meat cut in thin slices, divested of fat, and dried in the sun.
- n. Meat, without the fat, cut in thin slices, dried in the sun, pounded, then mixed with melted fat and sometimes dried fruit, and compressed into cakes or in bags. It contains much nutriment in small compass, and is of great use in long voyages of exploration.
- n. A treatise of much thought in little compass.
from The Century Dictionary and Cyclopedia
- n. Originally, a preparation made by the North American Indians, consisting of the lean parts of venison, dried by the sun or wind, and then pounded into a paste, with melted fat, and tightly pressed into cakes, a few service-berries being sometimes added to improve the flavor.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
In Canada, we had pemmican, which is dried meat and fat mixed together, and buckwheat groats, which is sort of like a barley porridge.
They also brought back pemmican, which is made by chopping buffalo meat very fine, and mixing it with the tallow from the animal.
Richard Shandon presided over the management of this precious cargo like a man who knows what he is about; all was stowed away, ticketed, and numbered in perfect order; a very large provision of the Indian preparation called pemmican, which contains many nutritive elements in a small volume, was also embarked.
It is called pemmican, and sells here for twenty-five cents a pound.
This consisted chiefly of pemmican, which is frozen or dried reindeer-flesh kneaded with the fat into a kind of paste.
It is now called pemmican, from _pemmi_, meat, and
The "pemitigon" mentioned here is better known as pemmican, a sort of dried meat, which may be eaten as prepared, or pounded fine and cooked with other articles of food.
From the mighty Saskatchewan had come down that great river for a thousand miles, and then onward for several hundred more, brigades that had, in addition to the furs and robes of that land, large supplies of dried meat and tallow, and many bags of the famous food called pemmican, obtained from the great herds of buffalo that still, in those days, like the cattle on a thousand hills, thundered through the land and grazed on its rich pasturage and drank from its beautiful streams.
This kind of pemmican was first produced for the use of the Norwegian Army; it was intended to take the place of the "emergency ration."
This kind of pemmican was first produced for the use of the