Corn Soup

Ingredients

• 1 can corn
• 3 tablespoons butter
• 1 quart milk
• 2 tablespoons flour
• 1 tablespoon chopped onion
• Salt and pepper
• Yolks of 2 eggs

Method

1. 1

   Put the corn in the kettle, with the milk.

2. 2

   Remove to the cooker for two hours or more.

3. 3

   Fry the chopped onion in butter; add the flour and cook until smooth.

4. 4

   Strain and add.

5. 5

   Season with salt, pepper and paprika.

6. 6

   Put in double boiler to keep hot, and just before serving add the yolks of eggs, well beaten.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 154. The excerpt below is the record exactly as published.

CORN SOUP 1 can com 3 tablespoons butter 1 quart milk 2 tablespoons flour 1 tablespoon chopped onion Salt and pepper Yolks of 2 eggs

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