Corn and Tomato Soup
From Cooking for profit, 1886
Serves 10
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 306. The excerpt below is the record exactly as published.
Corn and Tomato Soup. One quart green corn cut off the cob, one quart tomatoes chopped small, one pint mixed vegetables cut small in five quarts seasoned soup stock
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