Cream of Corn Soup

Ingredients

• a can of corn
• a tablespoonful of grated onion
• a bay leaf
• a level teaspoonful of salt
• a quart of milk
• a saltspoonful of pepper
• two tablespoonfuls of butter
• three of flour

Method

1. 1

   Put a can of corn, a tablespoonful of grated onion, a bay leaf, a level teaspoonful of salt, a quart of milk and a saltspoonful of pepper in a double boiler.

2. 2

   Rub together two tablespoonfuls of butter and three of flour; add to the hot mixture, stir constantly until the water boils in the outside boiler; press through a colander, reheat, and serve with croutons.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 1. The excerpt below is the record exactly as published.

CREAM OF CORN SOUP Put a can of corn, a tablespoonful of grated onion, a bay leaf, a level teaspoonful of salt, a quart of milk and a saltspoonful of pepper in a double boiler. Rub together two tablespoonfuls of butter and three of flour

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