Corn Soup

Ingredients

• one-half can of cornlet
• one cup cold water
• heaping tablespoon butter
• one teaspoon chopped onion
• two tablespoons flour
• one pint milk
• one teaspoon salt
• pinch of pepper

Method

1. 1

   Cook corn with cold water for 15 minutes.

2. 2

   Melt butter, brown onion, add flour, season, and gradually add milk.

3. 3

   When boiling, add corn.

4. 4

   Can be strained or served with some kernels left in.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 2. The excerpt below is the record exactly as published.

Corn Soup (Small Recipe — About Three Dishes) Cook one-half can of cornlet (or corn) with one cup cold water for fifteen minutes. Melt heaping tablespoon butter in another pan and brown one teaspoon chopped onion in it. Add two tablespoons flour to this, season with one teaspoon salt and pinch of pepper. Add one pint milk

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