Cream of Corn Soup

Ingredients

• Six or seven ears of sweet corn
• one pint water
• one pint milk or cream
• one teaspoonful salt
• half salt-spoonful white pepper
• one teaspoonful sugar
• one tablespoonful flour
• one tablespoonful butter

Method

1. 1

   Score down the rows of kernels with a sharp knife and scrape out the pulp.

2. 2

   Add this to boiling water and cook for fifteen minutes.

3. 3

   Add salt, pepper, and sugar.

4. 4

   Heat the milk separately and add to the pulp.

5. 5

   Rub butter and flour together, thin it with a little of the mixture, then add to the soup, cook five minutes more and serve.

Nutrition per serving

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 11. The excerpt below is the record exactly as published.

Cream oF Corn Soup Six or seven ears of sweet corn, choosing ears that are a little old for table purposes ; one pint water ; one pint milk or cream ; one teaspoonful salt ; half salt- spoonful white pepper ; one teaspoonful sugar ; one tablespoonful flour ; one tablespoonful butter

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