Samp
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 13. The excerpt below is the record exactly as published.
Samp. — Samp may be prepared by coarsely grinding newly ripened corn to about the fineness of cracked wheat. This may be done at home with a hand-mill. Put the samp in a rather deep dish ; pour some cold water over it, stir it well with a spoon, which will cause the chaff to rise to the top, when it may be turned off with the water. This process should be re- peated until the samp is well cleaned. Drain It by turning into a fine colander, and cook in four and one-half parts boiling water
Cook this with the app: pantry check, scaling, and the assistant.