Hulled Corn Soup
From The home science cook book, 1902
Serve with croutons.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 35. The excerpt below is the record exactly as published.
Hulled Corn Soup. The flavor of hulled corn is especially agreeable to those accustomed to this dish in childhood. If one wishes to serve it in a modern way, a soup or puree will be found to be delicious. Mash the corn until fine and sift it through a puree strainer ; or chop it fine before sifting. Stir in hot milk enough to make it the consistency of any cream vegetable soup. Put it on to boil and add salt and pepper to taste, and a gener- ous tablespoon of butte
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