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Soup

Coarse Hominy or Samp

Samp is a dish made by soaking coarse hominy, boiling it with salt, then cooking slowly in a fireless cooker.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Coarse Hominy or Samp

Ingredients

Directions

Soak

  1. Soak the coarse hominy in 2 cups of water for 6 hours or overnight.

Cook

  1. Add 6 cups of boiling water and 3 teaspoons of salt to the soaked hominy.

  2. Boil over the fire for 45 minutes.

  3. Transfer to a fireless cooker and let it remain for 8 to 12 hours.

  4. If needed, reheat the hominy and return it to the cooker for a second time.

Recipe from a historical cookbook (Internet Archive).

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

Coarse hominy
Forms the bulk of the dish; its starch gelatinizes during cooking to give a soft, thick texture.

The step that matters

Transferring to the fireless cooker. The hominy must stay in the cooker long enough for the residual heat to finish softening the kernels; the record gives 8 to 12 hours, so stopping early can leave them firm.

“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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