Com Soup
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 12. The excerpt below is the record exactly as published.
Com Soup. Take 6 ears of corn, cut from cob (cut the grains twice), put on cobs with enough cold water to cover them. After it boils 15 min- utes, remove from fire and scrape cobs again, adding to soup ; also 2 tablespoons of corn. Let it boil until tender. When ready to serve add butter the size of an egg, salt and pepper ; 1 teacup of hot cream
Cook this with the app: pantry check, scaling, and the assistant.