Lentil and Corn Soup
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 60. The excerpt below is the record exactly as published.
Lentil and Corn Soup. — Prepare a bran stock by boiling for every quart of soup required, one cup of good wheat bran in three pints of water for two or three hours, or until reduced one third. To this stock as a base, add equal parts of cooked lentils (after being rubbed through a colander to remove the skins) and well-cooked corn pulp to make the soup of the desired consis- tency. Season with salt
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