vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Soup
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 6. The excerpt below is the record exactly as published.
CORN SOUP. One-lialf dozen ears of corn, and with a sharp knife score each row of grains, then with the back of the knife scrape out the niilk. Have a quart of boiling water, put in the cobs and let them boil a few minutes, just to give the soup the sweetness of the cob. Lift them out and pour in the scraped corn, and let it boil ten or fifteen minutes, then add a pint of milk, a piece of butter about the size of an egg, let it just come to a boil; season with pepper and salt
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