Green Corn Soup
From The spirit of cookery, 1895
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 117. The excerpt below is the record exactly as published.
Green Corn Soup. This soup is pecuhar by the fact that its material is mainly parched under-ripe green rye. This is sold in a roughly- pounded condition, ready for being put into the casserole. Boil it in standard broth for an hour, with leek, parsley, salt, butter, tincture of spice
Cook this with the app: pantry check, scaling, and the assistant.