Indian Meal Soup

Ingredients

• two quarts of boiling water
• eight tablespoons of Indian meal
• a cup of cold water
• a cup of cream
• salt and pepper

Method

1. 1

   Mix Indian meal with cold water and stir into boiling water.

2. 2

   Cook in a double-boiler for 2-3 hours, stirring occasionally.

3. 3

   Season with salt, pepper, and cream before serving with croutons.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 17. The excerpt below is the record exactly as published.

salt and pepper, and serve. CORN CREAM SOUP Take a large can of corn, empty the contents in the upper part of a double-boiler, mash with a pestle, and then add a quart of milk. Put hot water in the lower part of the double- boiler and set the corn to cook. While it is coming to boil mince two onions, add a heaping tablespoon of butter and fry in a saucepan with two tablespoons of flour. When the flour and onions are cooked, stir them into the hot corn and let the whole cook for ten minutes. Pour through a sieve, add salt Vegetable Sieve and a dash of cayenne, and just before taking from the fire stir in two well-beaten eggs mixed wdth a little cold milk or cream so that the eggs will not string or separate in the soup. Pour in a tureen in which are croutons or bits of fried bread, and serve at once. CORNED-BEEF SOUP Slice an onion into a quart of the liquor in which you have boiled corned-beef. Set it over the fire, and when it begins to boil drop in the still wet broken shell of an egg. Boil for a moment and pour through a sieve or coarse cloth strainer. Set the soup again on the fire, add a pint of milk, into which you have stirred and dissolved smooth two tablespoons of BOUILLONS, SOUPS, GUMBOS 29 flour, boil a moment till the flour cooks, stir in a beaten Qgg and serve. EGG SOUP Heat the remains of a clear soup made from bones of beef or veal, poach an egg for every plate of soup you wish to serve, and when you serve the soup drop the poached eggs in the tureen ; or if you serve direct by plates lay the poached egg in the soup plate and ladle over it the hot soup. GUMBO AUX HERBES A NEW ORLEANS DISH Chop fine six slices of bacon and fry. Add two tablespoons of flour. When browned add one large minced onion, and one pint of "herbes," which you have minced exceedingly fine. These herbs are one teacup of cold boiled spinach left over, the green tops of two onions, green tops of radishes and mustard, quarter of a teacup of minced celery, and half a teacup of cold kidney beans. Brown slightly, then add one tablespoon of canned tomatoes, half a teaspoon of thyme, and salt and pepper to taste. Add one quart of water or beef soup or chicken soup. Cook slowly half an hour. Serve with rice. INDIAN MEAL SOUP Have two quarts of boiling water in a saucepan. Mix eight tablespoons of Indian meal with a cup of cold water and stir into the boiling water. When the meal has swollen, put into a double-boiler and keep the outer dish full of boiling water for two or three hours. Stir now and then. Salt to taste, add a dash of pepper and a cup of cream

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