Americandinner
Corn Soup
From The national course in home economics, 1917
Serves 8
A creamy and flavorful corn soup.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 296. The excerpt below is the record exactly as published.
CORN SOUP. To one can of grated corn, one tablespoonful of salt, one-fourth tea- spoonful of pepper add two quarts of sweet milk, butter the size of an egg» one cupful of mashed cold boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.