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Cream of Corn
From Cookery for every household, 1914
Serves 3
The yolk of an egg may be put into the soup tureen before pouring the soup on it.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 116. The excerpt below is the record exactly as published.
Cream of Corn 1 tin sweet corn. 1 qt. milk. 2 oz. butter. 2 small table-sps. corn- flour. Seasoning. § pt. cream
Cook this with the app: pantry check, scaling, and the assistant.