Cream Corn Soup

Ingredients

• one can corn
• three cups boiling water
• two cups milk
• one tablespoonful butter
• two tablespoonfuls flour
• one egg
• pepper to taste
• salt to taste

Method

1. 1

   Drain the liquor from the corn, and chop the latter fine; cook it in the boiling water for an hour; rub it through the colander, and return it to the fire.

2. 2

   Have the milk hot in a farina kettle.

3. 3

   Thicken it with the flour and butter; season, and pour a little at a time upon the beaten egg.

4. 4

   Stir this in with the hot corn purée, and serve at once.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 54. The excerpt below is the record exactly as published.

one tablespoonful butter; two teaspoonfuls flour; one cup milk; four tablespoonfuls grated cheese; pepper and salt to taste. Cook the butter 14 209 WHAT TO EAT — HOW TO SERVE IT and flour together; add the seasoning and the cheese. Drain the spaghetti, put it in a deep dish, and pour the sauce over it. Asparagus Salad, — Boil a bunch of aspar- agus until tender; drain it, and put it on the ice. When perfectly cold, pour over it a half-cupful mayonnaise dressing into which has been stirred a teaspoonful of French mustard. Canned asparagus may be used when the fresh is out of season. 5. Cream Corn Soup. Stewed Pigeons. Baked Potatoes. Fried Bananas. Apricot Fritters. Cream Corn Soup. — One can corn, three cups boiling water, two cups milk, one table- spoonful butter, two tablespoonfuls flour, one egg^ pepper and salt to taste

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