Clam and Corn Soup

Ingredients

• 1 can corn
• 2 cups water
• 1 slice onion
• 2 cups clam water
• 2 tablespoons butter
• 1 cup cream
• 3 teaspoon salt
• Few grains pepper
• Few grains cayenne

Method

1. 1

   Combine corn, water, onion, clam water, and seasonings in a pot.

2. 2

   Cook until heated through, then stir in butter and cream before serving.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 32. The excerpt below is the record exactly as published.

tablespoons butter and cook until browned; add three and one-half tablespoons flour and continue the browning; then pour on gradually, while stirring con- stantly, reserved stock; there should be one and one- half cups. Add two tablespoons Madeira wine and sea- son with salt and pepper. FROZEN APPLES. Wipe, pare, core and. cut ten apples in quarters. Put in a stew pan, sprinkle with sugar and add a few grains salt. Cover with boiling water and cook until apples are soft, when water should be nearly evaporated. Rub through a sieve, and add two-thirds cup cider, and two tablespoons lemon juice. Freeze to a mush and serve in cups made from bright red apples. GLAZED SILVER SKINS. Peel small onions, and cook in boiling salted water until tender. Drain, and sauté in butter, to which is added a small quantity of sugar, until delicately browned. PIMENTO TIMBALES. Line slightly buttered individual tin moulds with canned pimentoes and fill with chicken forcemeat. Set Dinners for Occasions. 125 in pan of hot water, cover with buttered paper, and bake until firm. Remove from moulds, insert a small sprig of parsley in each and serve with Brown Mush- room Sauce. CHICKEN FORCEMBEAT. Cook two tablespoons butter, one-fourth cup stale bread crumbs and two-thirds cup milk five minutes. Add one cup cooked chicken forced through a sieve and two eggs slightly beaten. Season with salt and pepper. BROWN MUSHROOM SAUCE. Remove caps from one-half pound fresh mushrooms, wipe and peel. Cut mushroom stems in pieces, cover with cold water, bring to boiling point and let boil twenty minutes. Drain and reserve liquor; there should be one-half cup. Melt three tablespoons butter, add a few drops onion juice and cook until slightly browned, then add “three and one-half tablespoons flour. Pour on gradually, while stirring constantly, one cup cream and mushroom liquor, add one tablespoon beef extract and season with salt and paprika. Cut mushroom caps in slices, sauté in butter five minutes and add in sauce just before serving. CHIFFONADE SALAD. 2 green peppers 4 bunch celery 3 tomatoes 1 grape fruit 1 head romaine _ Boil the peppers two minutes, cool, remove seeds and shred very finely, using scissors. Peel tomatoes and cut in quarters. Clean celery and cut in one-fourth inch 126 What to Have for Dinner. pieces. Remove peel and skin from grape fruit, leaving it in sections. Wash romaine and arrange in salad bowl. Arrange the peppers and tomatoes in sections, having them alternate. Place celery in centre and cover with sections of grape fruit. Pour over a French Dress- ing and serve. ENGLISH PLUM PUDDING. 4 lb. stale bread crumbs 2 ozs. citron, finely cut 1 cup scalded milk 4 lb. suet $ cup sugar 4 nutmeg, grated Yolks 4 eggs % teaspoon cinnamon 4 lb. raisins, seeded and 4 teaspoon clove cut in pieces. 4 teaspoon mace 4 lb. currants 14 teaspoons salt 3 lb. figs, finely chopped cup brandy Whites 4 eggs 4 cup English walnut meats, broken in pieces Soak bread in hot milk and, when cool, add sugar and egg yolks beaten until thick and lemon colored. Then add raisins and currants dredged with two table- spoons flour, figs, citron and nut meats. Cream the suet, add spices and salt and thoroughly combine mix- ture; then add brandy and whites of eggs beaten until stiff. Turn into a buttered mould, cover closely and steam six hours. Serve with Sherry Sauce. SHERRY SAUCE. Beat the yolks of three eggs slightly, using a silver fork. Add one-half cup sugar and one-half cup Sherry wine. Cook over hot water until mixture thickens, then pour gradually on the whites of three eggs, beaten until stiff, continuing the beating. Dinners for Occasions. 127 COFFEE ICE CREAM. 2 cups milk 1 egg 4 cup ground coffee 4 teaspdon salt 1} cups sugar 1 quart thin cream ' 1 tablespoon flour 1 tablespoon vanilla Scald milk with coffee. Mix sugar, flour, salt and add egg slightly beaten, then pour on, gradually, hot mixture. Cook over hot water twenty minutes, stirring constantly at first and afterwards occasionally. Cool, add cream and flavoring, strain through double thick- ness of cheese cloth and freeze. ALMOND CAKES. 4 cup butter 4 tablespoon clove 1 egg 4 tablespoon grated nutmeg 4 cup blanched almonds Grated rind $ lemon 4 cup sugar 2 tablespoons brandy 4 tablespoon cinnamon 2 cups flour Cream the butter, add eggs well beaten, and almonds finely chopped; then add remaining ingredients. Toss on a floured board, and roll to one-fourth inch in thick- ness. Shape with a round cutter, first dipped in flour, and bake in a slow oven until delicately browned. SALTED PECANS. Buy pecan nut meats by the pound. Put one-fourth cup olive oil in a small sauce pan, and when heated put in nut meats and stir constantly until they are heated and crisp. Remove with a spoon or small skimmer, to brown paper, taking up as little oil as possible, and sprinkle with salt; repeat until one-fourth pound are fried. 128 What to Have for Dinner. It may be necessary to remove some of the salt by _ wiping nuts with a piece of cheese cloth. Pecan nut meats, having a dark skin, are somewhat difficult to fry, as the color does not determine when they are sufficiently cooked. There is great danger of allowing them to remain in the oil for too long a time. Dinners for Occasions. 1129 LENTEN DINNERS. MENU NO. I. “The turnpike road to people’s hearts, I find Ines through their mouths, or I mistake mankind.” CLAM AND Corn Sovup. BrEeaD Rinas. Eoe anp Pruznto Trparzs. Bakep Sturrep Happock, HoLLANpDAISE SAUCE. FRENCH FRIED PoTaTors. BOILED BRUSSELS Srnoura APPLE AND CHESTNUT Sazap. DanisH CUSTARD. CRACKERS. ; CHEESE. Cart Norr. 130 What to Have for Dinner. CLAM AND CORN SOUP. 1 can corn 24 tablespoons flour 2 cups water 3 teaspoon salt 1 slice onion Few grains pepper 2 cups clam water Few grains cayenne 24 tablespoons butter 1 cup cream

Cook this with the app: pantry check, scaling, and the assistant.