Baltimore Samp
From The Cook County cook book, 1912
Serves 6
Add salt when nearly cooked.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 7. The excerpt below is the record exactly as published.
BALTIMORE SAMP.— This samp is made of white corn. It is very much coarser than grits or fine hominy. Cover the samp with boiling water, let boil 5 or 6 minutes, then drain and rinse. Cover again with boiling water, and let cook on the back uf the range all day, adding boiling water as needed, and shaking the dish occasionally to prevent scorching. When nearly cocked, add a taiblespoon of sal
Cook this with the app: pantry check, scaling, and the assistant.