Corn Soup

Ingredients

• 1 pint of corn
• 1 quart of hot water
• butter the size of a small egg
• a heaping tablespoonful of sifted flour
• 1 scant pint of boiling milk
• 1 cupful of cream
• cayenne pepper
• salt

Method

1. 1

   Boil corn with hot water for an hour, then press through a colander.

2. 2

   In a saucepan, melt butter, add flour, and cook for a minute.

3. 3

   Stir in corn pulp, then add remaining corn, cayenne, salt, boiling milk, and cream.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 1. The excerpt below is the record exactly as published.

Corn Soup. This is a very good soup made with either fresh or canned corn. When it is fresh cut the corn from the cob and scrape off well all that sweetest part of the corn which remains on the cob. To 1 pint of corn add 1 ((iiart of hot water. Boil it for an hour or longe]-. then press it through the colandei-. Put into the saucepan butter ihe size of a small egg and when it bubbles, sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well; now add | of the corn pulp and when smoothly mixed, stir in the remainder of the corn ; add cayenne pepper, salt, 1 scant pint of boiling milk and 1 cupful of cream

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