Chicago Corn Soup
From The Cook County cook book, 1912
Serves 4
A simple and quick corn soup.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 117. The excerpt below is the record exactly as published.
CHICAGO CORN SOUP.— Put 1 can of sweet corn into a graniteware pan and mash thoroughly. Then rub through a col- ander. Add sufficient nut-soup-stock liquor to make 3 pts. in all. Add a litle salt, and serve hot. — ^^Mrs. C. J. Jeffries, Winnetka, 111. CONSOMME WITH MARROW BALLS.— Have ^ cup of soft bread crumbs, 5^ teaspoon of clear onion juice, 1 saltspoon of salt, yi cup of chopped miarrow, 1 eg^, 2 qts. of stock, a dash of pepper. Mix together the bread crumbs and chopped marrow. Season with salt, clear onion Juice, and a dash of pepper; mix well, and add gradually the yolk of an tgg. Make this into small balls, roll them quickly in the white of the tg^, slightly beaten; drop them into boiling water. They will first go to the bottom of the saucepan, but in a imoment will come to the surface. As soon as they float (about 2 minutes) lift with a skimmer and put at once into a tureen; carefully pour over the hot stock. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COURT BOUILLON.— Wash 4 lbs. of fish; clean and cut it into slices, using both head and tail. Put 1 tablespoon sugar into the soup kettle, add 1 sliced onion, and stir until the onion is browned, then add 3 qts. of cold water, and 1 saltspo-on celery salt, to the fish; add 2 of pepper, 1 carrot, 1 turnip, 1 tablespoon of chopped parsley; bring to boiling point, skim and simmer gently for 2 hrs.; add 1 teaspoon of salt, strain, and stand aside to cool. There is rarely ever any fat to take from the surface, hence it may be strained and used at once. This stock will not keep like that made from beef. It may be served plain or with croutons, or it may have added at the last moment before serving, a few boiled shrimps, a few bits of lobster, crab, or oysters. — Mrs. Joseph King, Kenilworth, 111. 178 SOUP BISQUE OF CRABS.— Place 1 doz. live crabs in cold water, add salt. Hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell an all, with little but- ter in a saucepan, add a little thyme and a bay leaf, season with salt and 1 pt. of white stock. 'Cover and cook for 15 minutes, after which take out the crabs, strain the broth and let the liquid cool. When cool, pour off the top. Remove the shells from the crabs, taking out the lungs and the small legs from both sides, and wash each in warm water. Drain and chop them with about ^ their quantity of cooked rice. Add a little of the juice in which they have been cooked, and drain through a cheesecloth. Add a little salt
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