Corn Soup

Ingredients

• One can corn
• one quart boiling water
• one quart milk
• three tablespoons butter
• one tablespoon of flour
• two eggs
• pepper and salt
• pepper and salt

Method

1. 1

   Drain the corn and chop fine, put in double boiler, pour on it the boiling water and cook steadily one hour.

2. 2

   Rub through a colander, to remove husks, return to the fire and season, boil gently three minutes then stir in the butter and flour mixed.

3. 3

   Have ready the boiling milk, mix with the beaten egg and pour into soup.

4. 4

   Simmer one minute, stirring all the time, take off the fire and add one tablespoon of tomato catsup, serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 14. The excerpt below is the record exactly as published.

Corn Soup. Have one quart of veal or beef stock. Add to this one can of corn, strain and press the corn through a sieve and add it to the stock. Season well with salt and pepper, and replace on the fire. Add one cup of rich cream. Beat all with a beater and make it light, if not thick enough thicken with a spoonful of flour. Mrs. Highley. Corn Soup. One can corn, one quart boiling water, one quart milk, three tablespoons butter rolled in one tablespoon of flour, two eggs, pepper and salt

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