Corn Soup

Ingredients

• 2 cups grated corn
• 1 tablespoon chopped onion
• 2 cups water
• 4 cups milk
• 2 teaspoons salt
• 4 teaspoon white pepper
• Y4 cup butter
• % cup flour
• 2 egg yolks

Method

1. 1

   Cook the corn with the cold water twenty minutes; cook onion in melted butter until light brown, add flour, seasoning and milk gradually, then add the corn.

2. 2

   Strain and reheat.

3. 3

   Beat yolks of eggs and pour soup slowly over them, mix well and serve immediately.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 66. The excerpt below is the record exactly as published.

CORN SOUP 2 cups grated corn 1 tablespoon chopped onion 2 cups water 2 teaspoons salt 4 cups milk 4 teaspoon white pepper Y4 cup butter 2 egg yolks % cup flour

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