Cream of Corn Soup

Ingredients

• 1 pint fresh corn
• 1 pint white sauce
• salt and pepper

Method

1. 1

   If fresh corn is used, cut down the middle of each row of kernels and press out the pulp.

2. 2

   Cook the cobs in a little cold water and add this water to the pulp.

3. 3

   Cook slowly ten minutes, then press through sieve into sauce.

4. 4

   Thin with milk or water.

5. 5

   Season to taste.

6. 6

   Canned corn may be used.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 1. The excerpt below is the record exactly as published.

Cream of Corn Soup. and pepper. If fresh corn is used, cut down the middle of each row of kernels and press out the pulp. Cook the cobs in a little cold water and add this water to the pulp. Cook slowly ten minutes, then press through sieve into sauce. Thin with milk or water. Season to taste. Canned corn may be used. 1 pint fresh corn; 1 pint white sauce; salt Cream of Asparagus Soup.—Cream of Asparagus Soup may be made as Cream of Corn Soup by using one bunch of asparagus, boiled for three-quarters of an hour and pressed through a colander, or canned asparagus may be used. Cream of Celery Soup.—Cream of Celery Soup may be made as Cream of Corn Soup. Use roots, tough stalks and white leaves of celery. Boil thirty minutes and press through a colander. Green-Pea Soup.—1 pint shelled peas; 1 quart water; 1 tablespoon butter; 1 tablespoon flour ; 2 cups milk. SOUPS. (: Cook peas in water until soft; remove, press through colander. Put butter in pan and let melt, add flour and stir until smooth; have milk hot, and add to butter and flour. Place in double boiler and cook half hour; add the pulp of the peas. Season to taste. Croutons.—Cut stale bread in one-third inch slices and remove crusts. Spread thinly with butter. Cut slices in one-inch squares or finger lengths; put in pan and bake until delicately browned, or fry in deep fat. Noodles.—2 eggs; flour. Beat eggs slightly, add a little salt, and flour enough to make very stiff dough. Knead and roll out as thin as possible. Allow dough to dry for an hour, then cut in fancy shapes, using sharp knife or French vegetable cutter. Dry, and when needed cook twenty min- utes in boiling salted water; drain and add to soup. Noodles may be served as a vegetable with cream sauce, or with cheese. 8 THE RALEIGH COOK BOOK. MEATS. FISH. Planked Fish.—Split open a firm fish and remove backbone. Lay on well-buttered plank or fish sheet and dredge with flour, salt and pepper

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