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Corn Soup
From The home cook book, 1905
Serves 4
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 home cook book (1905) by Christine Frederick, page 17. The excerpt below is the record exactly as published.
CORN SOUP Chop fine one can of corn. Have one quart of milk cook- ing slowly and thickened with one tablespoon of flour stirred 28 THE HOME COOK BOOK into two tablespoons of butter. Stir the chopped corn in the milk, boil up once, season to your taste with salt and pepper
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