Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariannut-free

Corn Soup

Name: Corn Soup
Yield: 8 servings
Ingredients: one dozen ears of corn; a gallon of water; a pint of new milk; two well-beaten eggs; a tablespoonful of good butter; two tablespoonfuls of flour; salt and pepper to your taste

From Original White House Cookbook, 1887

Serves 8

Can also be made with water in which fowls have been boiled.

A modern interpretation · AI-generated from the original record

Ingredients

one dozen ears of corn
a gallon of water
a pint of new milk
two well-beaten eggs
a tablespoonful of good butter
two tablespoonfuls of flour
salt and pepper to your taste

Method

Cut the corn from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until thoroughly done; the water will reduce to three quarts.
Pour in the milk, add the eggs, salt, and pepper; continue boiling a while longer.
Stir in the butter rubbed up with flour to season and thicken.

Nutrition per serving

152Calories

6 gProtein

24 gCarbs

5 gFat

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 15. The excerpt below is the record exactly as published.

CORN SOUP. Cut the corn from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until they are thoroughly done; put one dozen ears of corn to a gallon of water, which will be reduced to three quarts by the time the soup is done; then pour on a pint of new milk, two well-beaten eggs, salt and pepper to your taste; continue the boiling a while longer, and stir in, to season and thicken it a little, a tablespoonful of good butter rubbed up with two tablespoonfuls of flour

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