Corn Soup

Ingredients

• twelve ears of sweet corn
• one pint of water
• two quarts of new milk
• one-quarter pound of butter
• two eggs

Method

1. 1

   Cut grains from corn and scrape milk.

2. 2

   Boil with water until done (30-40 minutes).

3. 3

   Add new milk, then stir in butter mixed with flour, pepper, and salt.

4. 4

   Beat yolks of eggs in tureen and pour in boiling soup while stirring.

As published

This recipe was extracted from The housekeeper's companion (1883), page 73. The excerpt below is the record exactly as published.

Corn Soup. — Boil a leg of mutton or shank of beef in six quarts of water for four hours. After the meat and fat have been removed (it is better to stand over one day to cool, so that the grease may all be taken off), add a quart or more of sweet corn nicely cut from the cob, and boil twenty or thirty minutes. In cutting the corn (with a sharp knife) take off only the point of the kernels, and scrape the milk or pulp^ thus avoiding the hull or skin, which is indigesti- ble and unpalatable. Just before serving, add to the soup a coffee-cup of cream, with two tablespoonfuls of flour stirred smoothly in and boil for a minute. This can be made in win- ter by using the Yarmouth canned corn or the dried corn soaked over night, and boiled till tender. Corn Soup. — Cut the grains from twelve ears of sweet corn and scrape the milk; add one pint of water. Let it boil until quite done — thirty to forty minutes — then add two quarts of new milk, and when it boils stir in one-quarter pound of butter rubbed into two tablespoonfuls of flour, pepper and salt. Beat the yolks of two eggs

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