Samp, or Hulled Corn
Ingredients
Directions
Soak the corn in a pot filled with water and add the hardwood ashes.
Boil until the skins or hulls come off easily.
Wash the corn in cold water to remove the taste of potash.
Boil the corn again until the kernels are soft.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hardwood ashes
- Alkaline ash loosens the hulls so the skins come off easily during boiling.
- Corn
- Dry, ripe kernels are the base that softens and turns into hulled corn.
The step that matters
Washing in cold water. Rinsing removes the leftover alkaline taste from the ashes. Skipping or shortening the rinse leaves the corn bitter or harsh, because residual alkali stays in the kernels.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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