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Samp Recipe

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This recipe for Samp is from The Wilder We Get-- The Better We Eat !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
This recipe is the English version of the Native Nasaump indians.
Directions:
Directions:
MODERN VERSION
2C. coarse corn grits
4C. Water
1C. Milk
1/4 C. Sugar
Bring water to a boil in large saucepan with a heave bottom. Aaa the corn grits and stir. Simmer until they are soft, about 10 minutes and the water has been absorbed. Serve with Milk and Sugar.
Personal Notes:
Personal Notes:
The work Samp is a simplified English version of the nasaump. The description below comes from the 1600's book Two Voyages to New England by John Josselyn.--
It is light of digestion, and the English make a kind of Lobiolly of it to eat with Milk, which they call Sampe they beat it in a Morter, and sift the flower out of it, the remainder they call Hominey, which they put into a Pot or two or three gallons, with Water, and boyl it upon a gentle fire till it be like a Hasty Puden" they put of this into Milk and so eat it." This is another example of how and what they ate here in the New World.

 

 

 

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