Green Corn Soup

Ingredients

• six well-filled ears of tender green corn
• a pint of hot unskimmed milk
• A teaspoonful of sugar

Method

1. 1

   Run a sharp knife down the rows of corn and press out the pulp.

2. 2

   Boil the cobs in cold water for half an hour, then strain.

3. 3

   Add the corn pulp to the corn water and cook for fifteen minutes.

4. 4

   Rub through a colander, add salt and hot milk, thicken if necessary, boil up, and serve.

5. 5

   Sugar can enhance the flavor.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 64. The excerpt below is the record exactly as published.

Green Corn Soup. — Take six well-filled ears of tender green corn. Run a sharp knife down the rows and split each grain ; then with the back of a knife press out the pulp, leaving the hulls on the cob. Scrape from the large to the small end of the ear. Break the cobs, if long ; put them in cold water sufficient to cover, and boil half an hour. Strain off the water, of which there should be at least one pint. Put the corn water on again, and when boiling, add the corn pulp, and cook fifteen minutes, or until the raw taste is destroyed. Rub through a rather coarse colander, add salt and a pint of hot unskimmed milk ; if too thin, thicken with a little corn-starch or flour, boil up, and serve. A teaspoonful of sugar

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