Delicious Corn Soup

Ingredients

• eight ears of corn
• a teacupful of water
• a heaping teaspoonful of butter
• a tablespoonful of flour
• half a cup of water
• one quart of sweet milk
• salt to taste
• pepper to taste

Method

1. 1

   Cut corn grains and scrape well, cook in water until tender.

2. 2

   In another saucepan, melt butter, sift in flour, brown slightly, add water, then stir in milk.

3. 3

   Let boil, pour into corn, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 60. The excerpt below is the record exactly as published.

salt to taste. Serve very hot with toast cut in dice shape, or strain and serve in bouillon cups, placing in each a ring of green pepper. With this serve small, round snowflake crackers. Duchess Soup Put three pints of milk into a boiler, and set on the fire; add one small carrot sliced, one silver-skinned onion chopped, a blade of mace, and four whole cloves. Rub a tablespoonful of butter and one of flour together. Strain the milk, return it to the boiler, add the butter and flour, with four ounces of grated cheese. Stir, take from the fire, season with salt and pepper, and add the beaten yolks of four eggs. Let come to a boil and serve. 114 THE NEW ANNIE DENNIS COOK BOOK Delicious Corn Soup Take eight ears of corn, cut the grains and scrape well; in winter, a can of corn will do; put in a sauce pan with a teacupful of water, cover the vessel and cook until the corn is tender. Meanwhile put in an- other saucepan, a heaping teaspoonful of butter; let this melt; sift in a tablespoonful of flour; let brown slightly, and add half a cup of water; then stir into this one quart of sweet milk. Let come to a boil, pour into the corn, let boil up once, salt and pepper to taste

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