Canned Corn Soup
From Every-day dishes and every-day work, 1897
If lumpy, strain again.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.
Canned Corn Soup. — Open a can of green corn, turn it into a granite-ware dish, and thoroughly mash with a potato-masher until each kernel is broken, then rub through a colander to re- move the skins. Add sufficient rich milk to make the soup of the desired consistency ; about one-half pint for each pint can of corn will be needed. Season with salt, reheat, and serve. If preferred, a larger quantity of milk and some cream may be used, and the soup, when reheated, thickened with a little corn- starch or flou
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