Corn Soup
From The Times cook book, no. 2, 1905
Serves 4
To make with canned corn, rub corn through colander.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 39. The excerpt below is the record exactly as published.
CORN SOUP. Mrs. E. A. Pallah, R. D. R. 3, Santa Ana, Cal.— Three medium- size ears green corn, grains to be cut open with sharp knife lengthwise down each row of grains; then scrape carefully with dull side of knife; mix corn pulp (free from skins of corn) with one pint rich milk; now add it to two pints boiling water; stir, bring to boil about five minutes; add butter size of egg
Cook this with the app: pantry check, scaling, and the assistant.