(Indian, nasaump.) Roger Williams describes nasaump as "a kind of meale pottage unparched; from this the English call their samp, which is Indian corn, beaten and boiled, and eaten hot or cold with milke or butter, which are mercies beyond the natives' plaine water, and which is a dish exceedingly wholesome for the English bodies."--Key to the Indian Language, p. 33. For other dishes made of corn, see Hominy, Mush, Suppawn, Suckatash.
Blue corn is light of digestion, and the English make a kind of loblolly of it, to eat with milk, which they call sampe; they beat it in a mortar, and sifte the flower out of it.--Josselyn's New England Rarities, 1672.