Corn Soup

Ingredients

• 1 pt. grated corn or kornlet
• 1 qt. white stock or water
• 1 pt. milk
• 4 tb. flour
• 1 ts. chopped onion
• 3 tb. butter
• beaten yolks 1 or 2 eggs
• Salt and pepper

Method

1. 1

   Cook the corn and onion in stock or water for 20 minutes.

2. 2

   Rub through a sieve and add milk.

3. 3

   When boiling, bind with the flour and butter.

4. 4

   Add seasoning.

5. 5

   Just before serving add the beaten yolks and serve immediately.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 30. The excerpt below is the record exactly as published.

Corn Soup 1 pt. grated corn or kornlet 4 tb. flour 1 qt. white stock or water 1 ts. chopped onion 1 pt. milk . Salt and pepper 3 tb. butter Beaten yolks 1 or 2 eggs

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