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Corncob Soup
From The New century cook book, 1899
Serves 3
If made carefully will be as good as oyster soup, and tastes very much like it.
Presented as published in 1899. 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 New century cook book (1899), page 13. The excerpt below is the record exactly as published.
Corncob Soup. — (Fine.) Cut the corn off ten or twelve good sized ears nice sugar corn; do not cut too close. Put the cobs on to boil with enough water to cover well, put on lid and boil an hour; set pot back on stove and lift out the cobs in a flat pan to cool a little, then scrape them well, returning the scrapings to the water in which 30 New Century Cook Book. cobs were boiled— of which there should be almost, if not quite, a quart; add as much sweet milk, one-half cup butter, pepper and salt, and let come to a boil; add a pint of broken crackers
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