Autauthig Cornmeal Blueberry Mush Recipe

How to make it

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• Favorite dish of the Native Americans during colonial times was Sautauthig
• (pronounced saw?-taw-teeg), a simple pudding made with dried, crushed
• blueberries, dried, cracked corn (or samp), and water. Later, the settlers
• added milk, butter and sugar when they were available. The Pilgrims loved
• Sautauthig and many historians believe that it was part of the first
• Thanksgiving feast. In a letter to friends back in England, one colonist
• describes how Sauthauthig was prepared:
• '...this is to be boyled or stued with a gentle fire, till it be tender, of
• a fitt consistence, as of Rice so boyled, into which Milke, or butter be
• put either with sugar or without it, it is a food very pleasant...but it
• must be observed that it be very well boyled, the longer the better, some
• will let it be stuing the whole day: after it is Cold it groweth thicker,
• and is commonly Eaten by mixing a good Quantity of Milke amongst it.'
• Here's a recipe that gives us an idea of what Sautauthig tasted like. We
• call it Cornmeal Blueberry Mush but you can give it any name you want.
• n a 2-quart saucepan heat water and milk until bubbles form around edge of
• pan. Stirring constantly, slowly add cornmeal or grits and salt until well
• combined. Reduce heat to low. Cover and simmer, until thickened, about 10
• minutes, stirring occasionally.
• Stir in maple syrup or honey until well combined. Gently stir in
• blueberries.