Corn Soup

Ingredients

• one dozen ears of corn
• 1 quart of milk
• 1 tablespoonful of flour
• 1 tablespoonful of butter
• 1 teaspoonful salt
• enough water to cover them

Method

1. 1

   Split the grains of corn and scrape.

2. 2

   Boil the cobs in enough water to cover them for 10 minutes.

3. 3

   Strain this water and use 1 quart of it.

4. 4

   Add to it 1 quart of milk thickened with 1 tablespoonful of flour and butter rubbed together.

5. 5

   Add the corn, season and cook 15 minutes.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 78. The excerpt below is the record exactly as published.

e tablespoonful of butter beaten until creamy, add gradually i'< cups powdered sugar and the beaten white of I egg. Beat until very light and just before serving add I pint of mashed raspberries. SATURDAY, JULY 22 Breakfast — Wheat Germ with Cream. Creamed Fish, Fried Potatoes. Bread and Butter. Coffee. Dinner -Corn Soup. Hamburg Steak. Potatoes. String Beans. J rt.iil and Butter. Pineapple Omelet. Supper— Scalloped Potatoes. Sliced Cucumbers. Raspberries. Bread and Buiter. Cake. Tea. Corn Soup. — Split the grains of one dozen ears of corn and scrape. Boil the cobs in enough water to cover them, for 10 min- utes. Strain this water and use 1 quart of it. Add to it i quart of tnilk thickened with i tablespoonful of flour and butter rubbed to- gether. Add the corn, season and cook 15 minutes. SUNDAY, JULY 23 Breakfast— Musk-melons. Broiled Fresh Mackerel. Creamed Potatoes. Corn Muffins. Coffee. Dinner — Roast of Lamb. Gravy. Mint Sauce. Mashed Potatoes. Peas. Corn. Bread and Butter. Pineapple Sherbet. Supper — Mayonnaise of Lettuce and Tomatoes. Thin Bread and Butter. Raspberries. Cake. Russian Tea, Pineapple Sherbet. — One tablespoonful gelatine soaked in i cup of cold water 15 minutes, then add one cup boiling water and stir until dissolved. Take 'i can grated pineapple and i}^ cups sugar, juice of i lemon. Add strained gelatine, freeze. MONDAY, JULY 24 Breakfaat— California Breakfast Food with Cream. Hashed Lamb on Toast. Bread and Butter. Coffee. Dinner— Beef Stew with Dumplings. Stewed Tomatoes. Pota- toes. Sliced Cucumbers. Bread and Butier. Huckleberry or Blueberry Pudding. Supper— Chipped Beef. Bread and Butter. Blackberries. Cake. Tea. Huckleberry Pudding.— Make the same as cottag^e pudding and Che last thingr stir in a large cup full of floured berries. Serve with hard sauce. TUESDAY, JULY 25 Breakfast — Wheat Germ with Cream. W^armed over Sll'W. Bread iind Butter. C< ffee. Dinner— Fried Sweetbreads. Peas. Potatoes. Sliced Cucumbers. Bre.id and Butler. Berry Pie. Cheese. Supper - Mayonnaise of Lettuce and Tomato. Bread and Butter. Berries. Cake. Tea, Berkv Pie.— Pick over the berries and sprinkle slightly with flour. For a quart of berries use a cup of sugar. Bake in a deep pie plat'j. WEDNESDAY, JULY 23 Breakfast— Oatmeal with Cream. Suft Boiled Egg.s. Sliced Tomatoes. Hot Buttered Toast. Coffee. Dinner — Sweetbread Croquettes. Peas. Potatoes. Sliced Cucum- Ijers. Bread and Butter. Bananas and Pears. Supper— Cheese Fritters. Bread and Butter. Berries. Cake. lea. Sweetbread Croquettes. — Make a thick cream sauce, take from the tire and add beaten yolks of 2 eggs. Cut cold sweetbreads into dice and mi.x with the sauce. When cold form into shape, roll in beaten e<ig then in rolled cracker and fry in boiling hot lard. THURSDAY, JULY 2T Breakfast— Berries. Broiled Beef Steak. Fried Potatoes. Bread and Butter. Coffee. Dinner— Green Pea Soup. Creamed Dried Beef. Corn. Potatoes. Bread and Butter. Pie Plant Pie. Cheese. Supper— Fried Cucumbers. Bread and Butter. Sliced Pineapple. Cake. Russian Tea. Green Pe\ Sorp. — One quart of green peas, one quart of water, i pint of milk, J< teaspoonful salt,

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