I leave you with Kathleen’s recipe for English samp, courtesy of the Partnership of Historic Bostons.
English Samp
Ingredients:
1-1/2 cups boiling water or milk
1 cup cornmeal
a pinch of salt
a pinch of sugar (optional)
butter or bacon drippings as needed
1 cup cornmeal
a pinch of salt
a pinch of sugar (optional)
butter or bacon drippings as needed
Instructions:
Stir the boiling water or milk into the cornmeal in a heat-safe bowl. Add the salt and, if using, the sugar. Mix well.
Heat butter or bacon drippings in a cast-iron skillet. When the butter or drippings simmer, add the batter in half-cup measures to the pan.
Flip repeatedly. “They take their own sweet time,” Kathleen says of these cakes.
Serve hot with butter and maple syrup.
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