Green-Corn-and-Tomato Soup

Ingredients

• two pounds of the neck of beef
• a quart of sliced tomatoes
• a quart of corn sliced from the cob
• three pints of water
• one table-spoonful of butter
• one of flour
• salt and pepper to suit the taste

Method

1. 1

   Put meat and water into a soup-pot, skim when boiling.

2. 2

   Simmer for 3 hours, then add tomato and corn-cobs.

3. 3

   Cook for 30 minutes, strain into another kettle, add corn, flour, and butter mixed together, and season.

4. 4

   Cook for 40 minutes longer.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 70. The excerpt below is the record exactly as published.

Green-Corn-and-Tomato Soup. This requires two pounds of the neck of beef, a quart of sliced tomatoes, a quart of corn sliced from the cob, three pints of water, one table-spoonful of butter, one of flour, and salt and pepper to suit the taste

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