Green Corn and Tomato Soup (Mrs. Patterson's Recipe)

Ingredients

• Six ears of good, sweet corn
• One dozen tomatoes
• half a gallon of boiling water
• half a gallon of sweet milk
• Two ounces of butter
• teaspoonful of black pepper
• salt to taste
• a small one very fine

Method

1. 1

   Cut corn off the cob and slice tomatoes.

2. 2

   Cook corn and tomatoes in boiling water for an hour.

3. 3

   Before serving, add sweet milk and butter.

4. 4

   Optionally, add finely chopped onion.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 260. The excerpt below is the record exactly as published.

Green Corn and Tomato Soup {Mrs. Pattersons recipe). — Six cars of good, sweet corn, cut off fine. One dozen tomatoes skinned and sliced. Put corn and tomatoes into the vessel for cooking, and pour in half a gallon of boiling water, and let it cook slowly for an hour. When ready to serve, add half a gallon of sweet milk (to have it very nice), and use no water but what it is cooked in. Two ounces of butter, teaspoonful of black pepper, salt to taste. As soon as it boils, now, it is ready to serve. Those who prefer to have the flavor of onion in it, can cut up a small one very fine

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