Corn Soup

Ingredients

• One can of corn
• Two and a-half pints of milk
• Three table-spoonfuls of butter
• Two table-spoonfuls of flour
• One table-spoonful of chopped onion
• Two eggs (the yolks only)
• Salt and pepper to taste

Method

1. 1

   Mash the corn and cook it for fifteen minutes in one quart of milk in a double boiler.

2. 2

   Cook the onion in butter for ten minutes, add flour, and cook until frothy.

3. 3

   Stir this into the corn and milk, add seasoning, and cook for ten more minutes.

4. 4

   Rub through a fine sieve, return to the fire, beat the yolks with the remaining milk, and stir into the soup.

5. 5

   Cook for one more minute and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 36. The excerpt below is the record exactly as published.

CORN SOUP. \ One can of corn, or / One pint cut fresh from the cob. Two and a-half pints of milk. Three table-spoonfuls of butter. Two table-spoonfuls of flour, One table-spoonful of chopped onion, Two eggs (the yolks only). Salt and pepper to taste

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