Corn Soup

Ingredients

• one can of corn drained and chopped fine
• one pint of milk
• one quart of boiling water
• two tablespoonfuls of butter
• one teaspoonful of sugar
• two eggs

Method

1. 1

   Cook corn in boiling water for one hour, strain through a colander.

2. 2

   Return to pot with sugar, pepper, and salt.

3. 3

   Stir in floured butter, scald milk, and gradually add to beaten eggs.

4. 4

   Stir into soup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 18. The excerpt below is the record exactly as published.

one pint of milk, one-half onion, one tablespoonful, each, of butter and flour, salt and pepper to taste. Cut the heads from the aspara- gus and cook for twenty minutes in boiling salted water, cook the stalks and onion in one pint of water for twenty minutes. Put this through a sieve, blend butter and flour, add one pint of boiling milk, pepper and salt, mix with the cooked asparagus, and boil for five minutes. Strain again, add the asparagus heads, and serve. QREEN GUMBO SOUP. Miss Hinds. Three pounds of beef, two quarts of gumbo, six large tomatoes cr one quart can, two large onions, two slices of cooked ham, add a little sugar to the tomatoes, pepper and salt to season. For winter use one pint of dry gumbo soaked one night in one gallon of water. Cook slowly for four hours. CORN SOUP. Miss Hellerman. One can of corn drained and chopped fine, one pint HOW TO MAKE SOUPS. 53 of milk, one quart of boiling water, two tablespoonfuls of butter rolled in one of flour, two eggs, one teaspoon- ful of sug

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