Cream of Corn Soup

Ingredients

• one can of corn
• the size of an egg onion
• large sprig of parsley
• one pint of water
• two rounding tablespoons of butter
• an equal amount of sifted flour
• one-half teaspoon salt
• a good dash of pepper
• a quart of hot milk

Method

1. 1

   Chop corn and onion, add parsley and water, cook for 20 minutes.

2. 2

   Press through a sieve.

3. 3

   Melt butter, add flour, salt, and pepper to make a paste.

4. 4

   Gradually add hot milk.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 108. The excerpt below is the record exactly as published.

Cream of Corn Soup Chop finely one can of corn, add an onion, sliced, the size of an egg, large sprig of parsley and one pint of water. Let cook twenty minutes, taking care it does not scorch. Then press through a sieve, extracting all the pulp possible. Melt two rounding tablespoons of butter, add an equal amount of sifted flour, one-half teaspoon salt, and a good dash of pepper. Cook to a smooth paste. Then add gradually a quart of hot milk

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