Corn Soup

Ingredients

• one dozen ears of corn
• a gallon of water
• a pint of new milk
• two well-beaten eggs
• salt to your taste
• pepper to your taste
• a table-spoonful of good butter
• two table-spoonfuls of flour

Method

1. 1

   Cut corn from the cob and boil the cobs in water for at least an hour.

2. 2

   Add the corn grains and boil until done.

3. 3

   Pour in milk, beaten eggs, salt, and pepper.

4. 4

   Boil longer and stir in butter mixed with flour to thicken.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 40. The excerpt below is the record exactly as published.

Corn Soup. Cut the com from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until they are thoroughly done ; put one dozen ears of corn to a gallon of water, which will be reduced to three quarts by the time the soup is done \ then pour on a pint of new milk, two well-beaten eggs, salt and pepper to your taste; continue the boiling a while longer, and stir in, to season and thicken it a little, a table -spoonful of good butter rubbed up with two table-spoonfuls of flour. Com soup may also be made nicely with water in which a pair of grown fowls have been boiled or parboiled, in- stead of having plain water for the foundation. Calf's-head Soup. The calf's head is cleaned thus : wash it well, and sprinkle some pounded rosin all over the hairs, then dip them in boiling water and take them instantly out. The rosin will dry inmiediately, and the skin may be scraped clean with ease. Having so done, put the head in a pot with about two gallons of water, and boil it until tender. Take it out and cut the meat into small pieces. Return half of it to the soup, after straining the liquor, and let all boil to- gether for several hours. Flavor with a table-spoonful of allspice, a teaspoonful of black pepper, and just before dishing up a teacupful of Madeira or sherry wine. Slice also four hard-boiled eggs into rings and put them into the tureen. Add salt also, but sparingly, to taste. Half of the meat is enough for one tureen of soup, so VIBOINIA COOKERY-BOOK. 77 that the rest may be put away in a cool place, to be used next day. If you prefer to do so, make the meat up into force- meat balls, as they are considered rather elegant. The harslet should be boiled with the head and strained out, if you do not choose to have meat in the tureen, although to most palates the finely chopped harslet and other meat, if not in too great excess, is an acceptable addition to the dish. It is a rather troublesome soup in the prepara- tion, but is one of the best made, and not inaptly has it been called " mock-turtle soup." Gumbo. Fry a chicken with two or three slices of middling (which must by no means be rusty) or a table-spoonful of lard, not donCj but only a little brown. In the same gravy fry two quarts of sliced okra until it is of a dark green color ; also fry an onion with the okra ; put gravy and all in as early after breakfast as you can, and add one gallon of boiling water; then set it in a place on the fire where it will cook slowly without boiling. As soon as you can get them ready add on« quart of tomatoes, after the juice is strained off, a good deal of corn cut off the cob, a pod of red pepper, and salt to your taste

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