1800's Kitchen - Hominy, Carolina Grits, & Samp

Under the VEGETABLES section of the RECEIPTS section in an 1800s Ladies Magazine... 

Yep, I said RECEIPTS ... in modern day we think/say Recipe but that's not what the book says. A really, think about how words and word usage change over the years and centuries!

Today, I'm tackling breakfast... because it's never a bad time to have something yummy in your tummy that reminds you of the best meal of the day.

ALSO - please keep in mind that I have NOT recreated these receipts... so if you try to do it on your own... I make NO guarantees. (Sorry... but these ingredients just aren't common in Hawaii)

VEGETABLES. 

Hominy is Indian corn free from its yellow skin, and perfectly white, but unground. It should be washed in two or three waters, after which it is to have boiling water poured over it, to be covered up, and left standing all night. It is then to be taken out and put into a saucepan (one quart of hominy to two of water), and boiled four or five hours, or till quite soft.  Drain it, put it into a deep dish, add some butter to it, and sent it to table hot, but uncovered. It is eaten with any sort of meat, but particularly with corned beef or pork. What is left cold may be made next day into thick cakes, and fried with butter. 

Small hominy or Caroline grits must be similarly treated, but is cooked with only a pint and a half of water to two pints of corn. It must be served uncovered, as otherwise it is thin and watery. 

Samp is |Indian corn skinned, and then pounded or ground till it resembles very coarse meal. It is cooked and eaten, like small hominy, with butter and sugar, or molasses, or with sugar and cream.



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Now, I'm seriously hungry!

I may have to order some of these ingredients and try them out... hmmm