vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Corn Soup

Name: Corn Soup
Yield: 2 servings
Ingredients: one can of corn; one quart of milk; two gills of milk; three table-spoonfuls of butter; two of flour; one generous teaspoonful of salt; one-fourth of a teaspoonful of pepper; one table-spoonful of minced onion; the yolks of two eggs

From Miss Parloa's kitchen companion, 1887

Serves 2

Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 79. The excerpt below is the record exactly as published.

Corn Soup. Use one can of corn, one quart and two gills of milk, three table-spoonfuls of butter, two of flour, one gen- 158 MISS PARLOA'S KITCHEN COMPANION. erous teaspoonful of salt, one-fourth of a teaspoonful of pepper, one table-spoonful of minced onion, and the yolks of two eggs. Put the corn into a wooden bowl or chopping-tray, and mash it as fine as possible. Now put it in the double- boiler, with one quart of milk

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