Corn Husk Porridge.
Samp is a new one for me. Our friend Wikipedia writes that samp is the corn kernels which are removed and ground into the dish. This recipe clearly describes the husk and skin of the corn proper…
Now, this recipe comes from a book called: Cheap receipts and hints on cookery; collected for distribution amongst the Irish peasantry in 1847, so it is very likely the husk and skin of the corn.
More Fun Antique Cookbook Discoveries
- The Victorian Home: Yearly Staff Wages ~1880
- Cape Cod Clam Chowder ~1866
- Spinach…Contains Little Nourishment ~1856