Lilah D. Lindsey, 1902
Three quarts of hard corn, boiled half done, drain. Have a pot on the fire with two quarts of ashes, hot, put corn in and stir with wooden paddle until brown. Remove corn to a riddle and sift off all ashes, put this in mortar and pound into meal. It is then ready for use.
Two tablespoons to a cup of cold water with one teaspoon of sugar makes a delightful drink, especially for summer.
James H. Hill, ca. 1936-40
When flint corn gets ripe, before it hardens, they shell it, put ashes in a big kettle, put it on the fire with the shelled corn, parch it, dry it in a sunny place, and keep lots of it stored away.
And when they went hunting, they parched that corn again and kept it and made lots of it without grinding it and called it hockvtē [flour] and took it with them hunting. When making that kind of osafke, they called it vpvsk-osafke [parched corn osafke], or tak-vpvsk-onepke [coarse cold flour] and ate it.
They kept this same parched corn and when they passed it through a fine fanner, they sifted it and kept it very fine, mixing in water, and called it vpvske wvpaksv [swollen parched corn], mixed in lots of liquid, and if they liked it that way, they sweetened it with honey and drank it.
Acee Blue Eagle, 1956
Use roasting ears just before hardening. Break a grain to see if kernel is moist. Gather as much corn as you desire to parch. Shell corn in large pan.
Sift one-and-one-half gallons dry wood ashes into large iron kettle. Build a fire of medium heat, place kettle over it tilted at a forty-five degree angle, pour corn into the ashes and stir continually with wooden paddle until corn is brown. Remove corn and ashes, sift ashes from corn and put back into pot. Continue process until all corn is parched. Pound or grind corn into fine meal.
Take two heaping teaspoons to one glass of water, sweeten to taste, and you will have the delicious Creek Indian drink called vpvske.
Beulah Simms, 1970
Place one-half gallon vce-cvlvtwe (flint corn) into a large iron kettle and place the kettle so that it is tilted to one side. From a wood fire, remove ashes and smoldering coals and place in the kettle with the corn. With an vtapv, stir until the corn turns a toasted brown in color. Cool.
Place in a svlahwv and sift out the ashes. Wash the remaining ashes out of the corn in clear water and dry out the corn.
You may now place the corn in a clean cloth bag for storage, or, place the toasted corn in a keco and with a kecvpe pound the corn into a fine powder. Using a svlahwv, sift the fine powder from the coarser grains (vpvske nerve or vpvske wa pvkscv).
Use the powdered corn for an instant drink. Add one teaspoon powdered corn to glass of cold water. Add sugar to taste as in a glass of iced tea. Very tasty with meat dishes. Very easy to mail to friends in distant parts of the country as a gift.
American Indian Recipes, 1970
Need half bushel bucket of half-green and dry yellow corn. A half bushel bucket of strong dry ashes sifted and put into a heated wash pot that is hot enough to scorch, adding the corn and stirring with a paddle until parched done.
Next remove the corn sifted from the ashes and then beat lightly in a mortar, removing the burned skin by putting in a pan and tossing up and down and getting it clean, and beating it while it is hot and sifted.
This makes about three pounds of fine meal and about a quart-and-a-half of coarse meal. The fine meal can be eaten with sugar and water or milk like dry cereal.
Melissa Seigfried, 1971
Parch dry yellow corn in ashes over open fire, in a big black pot. Pound or grind into fine pieces or powder. Put into large utensil. Cover with water. Stir good. Serve to drink with sugar to sweeten to taste.
Cookbook of the Five Civilized Tribes of Oklahoma, 1976
Cook semi-hard roasting corn in ashes until it is brown. Beat corn til fine.
Add an eight-ounce glass of water, two tablespoons vpvske, three teaspoons sugar and mix. Add ice and it is ready to drink.
Native American Recipes, 1996
Boil ten to fifteen young corn (a bit too hard for roasting ears) for about ten minutes. Cut corn off the cob and spread in the sun to dry. You can use cookie sheets for this or some other large flat utensil like pizza pans. Make sure it is protected from wind or animals while drying in the sun.
Put clean wood ashes in kettle and heat until they sizzle if a drop of water is added. Add dried corn and stir until the corn is browned. Sift to separate corn from ashes. Using mortar (keco) and pestle (kecvpe) grind until corn is desired consistency.
If more finely ground, add water or milk to make into a drink. Sweeten to taste if you wish, but most prefer it plain. Very nutritious.
Creek Muscogee Recipes, Cooking Tips and Lore, 1999
In a heavy skillet, parch about one cup dry corn over low heat, stirring constantly until golden brown. Place parched corn into a mortar and pound into a course meal. In a large pot, cook meal with three cups water for about thirty minutes, add more water if mixture begins to get too thick.
Bertha Tilkens, 2004
To make vpvske, corn is put in a big kettle over an open fire. The corn is stirred constantly so that it does not burn but is instead parched to a brown color. The parched corn is then pounded into a very fine meal, resembling cornmeal. The pounded corn is put into an airtight container for storage. To make a drink, the vpvske meal is combined with water and a little sugar.