Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn Bisque
From The Cook County cook book, 1912
Serves 6
A creamy corn soup with a rich texture.
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.
CORN BISQUE. — 'Drain the liquor from a can of corn. Chop the corn very fine, put it over the fire in a qt. of salted water and simmer gently for an hr. Rub through a colander, return to the fire, with the water, add a teaspoon of sugar, and when melted, 2 tablespoons of flour rubbed into 2 of butter. Stir until smooth and pour slowly upon a pt. of heated millc. Season with salt and pour COOK COUNTY COOK BOOK 177 the soup gradually upon 2 beaten eggs. Send immediately to the table.—Mrs. A. C. Christy, Glen View, 111. CORN AND ONION SOUP.— Let 1 can of corn, 3 pts. of water and 2 slices of onion boil until the corn can be easily passed through a colander. Cream 1 tablespoon each of butter and cream together, add it to 2^ cups of boiling milk, salt, pepper celery salt, if desired, and 1 teaspoon of sugar
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Cook this with the app: pantry check, scaling, and the assistant.