Corn Soup

Ingredients

• 2 cups grated corn
• 2 cups water
• onion
• 4 cups milk
• 2 tsp. salt
• ~ % eup of butter
• % tsp. white pepper
• % eup flour
• Yolks of 2 eggs

Method

1. 1

   Cook the corn with the cold water for twenty minutes; cook the onion in the melted butter until light brown, add flour, seasoning, and the milk gradually, then add the corn, strain and reheat.

2. 2

   Beat the yolks of the eggs, pour the soup slowly over them, mix well and serve immediately.

3. 3

   This is very good soup without the eggs.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

CORN SOUP 2 cups grated corn if tablespoonful chopped 2 cups water onion 4 cups milk 2 tsp. salt ~ % eup of butter % tsp. white pepper % eup flour. Yolks of 2 eggs

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