U.S. Also 8–9 suppawn, 9 supon (supporne), sipawn, sepon, -awn. [Natick saupáun softened, f. saupáe, sabáe it is softened: cf. Virginian asapan (Strachey, 1615), Abenaki ntsanbann (Rasles), nsobon (Laurent), Narragansett nasaump (see SAMP). Cf. Du. sapaen, supaen (17th c.).] A kind of porridge made of maize flour boiled in water until it thickens. Also attrib.
1793. Joel Barlow, Hasty-Pudding, I. (1847), 5.
| On Hudson’s banks while men of Belgic spawn | |
| Insult and eat thee by the name Suppawn. |
a. 1817. T. Dwight, Trav. New-Eng., etc. (1822), IV. 104. The house contained neither bread nor flour; and we were obliged to sup upon sipawn.
1833. C. F. Hoffman, Winter in Far West, xii. (1835), I. 141. I helped myself with an iron spoon from a dish of suppawn.
1836. [Mrs. Traill], Backw. Canada, 189. The flour makes a substantial sort of porridge, called by the Americans ‘Supporne.’
1868. B. J. Lossing, Hudson, 122. He went to the church every night at eight o’clock … to ring the ‘suppawn-bell.’ This was the signal for the inhabitants to eat their ‘suppawn,’ or hasty-pudding, and prepare for bed.
