A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Another way was to take the lye from the leaches where potash was made, dilute it, and boil the corn in this until the skins or hulls came off. It makes a delicious dish, eaten with milk or cream.
Preserved exactly as written in the original source
Put a peck of old, dry, ripe corn into a pot filled with water, and with it a bag of hardwood ashes
After soaking a while it was boiled until the skins or hulls came off easily
The corn was then washed in cold water to get rid of the taste of potash
Then boiled until the kernels were soft
Modern guidance to help you succeed with this vintage recipe
This traditional nixtamalization process uses lye from wood ashes (potassium hydroxide) to break down the tough pericarp (outer hull) of dried corn through alkaline hydrolysis. The high pH (around 12-13) dissolves the hemicellulose binding the hull to the kernel while partially gelatinizing the starch, making it more digestible and nutritionally available. This same chemical process—used for thousands of years in making hominy and masa—also improves the bioavailability of niacin and calcium while creating the characteristic earthy, mineral flavor.
The hulled corn can be prepared through the washing stage up to 2 days ahead. Store the rinsed, hulled kernels submerged in fresh water in the refrigerator, changing the water daily. Complete the final boiling just before serving for best texture.
Store cooked samp in an airtight container covered with cooking liquid in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of water or milk, stirring occasionally, until warmed through (about 10 minutes). Can also be frozen in portions for up to 3 months; thaw overnight in refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The hulled corn can be prepared through the washing stage up to 2 days ahead. Store the rinsed, hulled kernels submerged in fresh water in the refrigerator, changing the water daily. Complete the final boiling just before serving for best texture.
Store cooked samp in an airtight container covered with cooking liquid in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of water or milk, stirring occasionally, until warmed through (about 10 minutes). Can also be frozen in portions for up to 3 months; thaw overnight in refrigerator before reheating.
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