Chicken Corn Soup
From The Cook County cook book, 1912
Serves 6
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 114. The excerpt below is the record exactly as published.
CHICKEN CORN SOUP.— Skim the liquor from boiled chickens. Heat and strain, put back on the stove, .with 12 cobs from which the corn has been cut. Boil 5^ an hr.. take out cobs and add the corn; stew 40 minutes, from time of boiling. Add a cup of hot milk, in which stir a spoon of butter
Cook this with the app: pantry check, scaling, and the assistant.