vegetariangluten-freenut-free
Corn Soup (Alternate)
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Part milk and part cream improves it.
Presented as published in 1907. 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
- One can corn
- one pint of milk
- a small piece of onion
Method
Cook corn, milk, and onion together for half an hour.
Strain, add quart of milk, and thicken with flour and butter.
Nutrition per serving
146Calories
7 gProtein
17 gCarbs
6 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
One can corn, one pint of milk, a small piece of onion
Cook this with the app: pantry check, scaling, and the assistant.