Cream of Corn Soup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 86. The excerpt below is the record exactly as published.
Cream of Corn Soup Take 1 doz ears tender green corn, slit each row of kernels through the middle with a sharp knife, then with the back of the knife scrape out the pulp, being careful not to get any of the hull with it. Add 1 pt water to the corn and boil about 15 minutes, then add 1 pt scalded milk with 1 teasp flour mixed to a thin paste with a little cold water, and season with salt, pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.