Green Corn Soup
From The national course in home economics, 1917
Serves 4
A few young spinach leaves may be boiled with the corn for color.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 298. The excerpt below is the record exactly as published.
GREEN CORN SOUP. Boil one pint of unripe green corn in water, until sufficiently tender, then pass through a sieve and mix it with a quart of nut-meal stock. Let all boil up together and serve in a tureen with toasted bread. A few young spinach leaves
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