Corn Soup

Ingredients

• 1 can corn
• 1 small onion
• 1 cup boiling water
• 2 tablespoons butter
• 3 cups milk
• 2 tablespoons flour
• Salt to taste
• Pepper to taste

Method

1. 1

   Chop the corn fine, add the water and simmer for twelve to fifteen minutes; rub through a sieve.

2. 2

   Scald the milk with the onion, remove the onion, and add milk to corn.

3. 3

   Thicken with butter and flour cooked together.

4. 4

   Add salt and pepper, and serve with freshly popped popcorn.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 21. The excerpt below is the record exactly as published.

salt to taste. Remove meat from lobster shell; scald milk and stock in double boiler; thicken with the butter and flour rubbed togehter. Add the tail meat cut in cubes, also the tender meat in the claws. Season with salt and cayenne. If you desire a strong flavor of the lobster, the shell can be heated in the stock and strained off. Just before sending to the table, add the cream, but do not let it stand or the cream may curdle. Should there be coral, wash it, and rub through a sieve; blend with butter and add to soup. 48 SCIENTIFIC COOKING. CHAPTER VI. SOUPS WITHOUT STOCK. Corn Soup. 1 can corn. 1 small onion. 1 cup boiling water. 2 tablespoons butter. 3 cups milk. 2 tablespoons flour. Salt and pepper to taste

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