Cream of Tomato and Corn

Ingredients

• 1 onion, finely chopped
• 2 tablespoons sugar
• 1/4 cup butter
• 1 teaspoon salt
• 1/4 bay leaf
• 1/4 teaspoon pepper
• 12 peppercorns
• 2 cups water
• 2 tablespoons flour
• 2 cups canned corn, chopped
• 2 cups canned tomatoes

Method

1. 1

   Cook onion and butter 5 minutes, stirring constantly.

2. 2

   Add bay leaf, peppercorns, and flour, and cook 2 minutes.

3. 3

   Add other ingredients.

4. 4

   Simmer 30 minutes and strain.

5. 5

   For a richer soup, just before serving, add 2 egg yolks, slightly beaten, diluted with 1/4 cup cream.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 74. The excerpt below is the record exactly as published.

CREAM OF TOMATO AND CORN 1 onion, finely chopped 2 tablespoons sugar 14 cup butter 1 teaspoon salt V4 bay leaf V4 teaspoon pepper 12 peppercorns 2 cups water 2 tablespoons flour 2 cups canned corn, chopped 2 cups canned tomatoes

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