Corn Soup

Ingredients

• each quart of young corn
• three pints of water
• two ounces of butter
• one tablespoonful of flour
• one egg

Method

1. 1

   Boil the corn in water until tender.

2. 2

   Mix butter with flour and add to the soup.

3. 3

   Boil for fifteen minutes, then add a beaten egg and season with salt and pepper before serving.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 7. The excerpt below is the record exactly as published.

CORN SOUP. potato-masher, and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed together dry (cost two cents) ; this will pre- vent settling ; meantime fry some dice of stale bread, about two slices, cut half an inch square, in hot fat, drain them on a sieve, and put them in the bottom of the soup-tureen in which the pea-soup is served ; or cut some bits of very hard stale bread, or dry toast, to use instead of the fried bread. By the time the soup is done, it will have boiled down to two quarts, and will be very thick and good. This receipt will cost you about ten cents. — Twenty- five-Cent Dinners : Miss Juliet Corson. (. By per. O. Judd Co., Pubs.) Corn Soup. “To each quart of young corn cut from the cob, allow three pints of water. Boil until the grains are tender, and then add two ounces of butter that have been well mixed with one tablespoonful of flour. Let this boil for fifteen minutes longer. Just before serving, add one egg

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