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For the cooking experiments, the authors explored different potential food mixtures focusing on two main plant species: guelder rose berries and species related to the Amaranthaceae family (beet, goosefoot, and saltbush specifically). The berries were gathered in the fall from the south of England and frozen right afterward. They boiled the berries with water in replica pottery vessels, combining some batches with freshwater fish like carp, and also varying the distance of the vessels from the open flames and active embers. They then sampled the cooking residues and compared those results to the samples taken from the prehistoric vessels.