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. (1823), IV. 93. The house contained neither bread nor flour, and we were obliged to sup upon sipawn.
1833. C. F. Hoffman, Winter Far West, xii. (1835), I. 141. I helped myself with an iron spoon from a dish of suppawn.
1836. [Mrs. Traill], Backw. Canada, 189. 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.
