Ofunken-Suppe (Green Corn Soup)
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 11. The excerpt below is the record exactly as published.
2 quarts water. i tablespoonfiil chopped ^ oz. flour. parsley. i^ oz. butter. \ teaspoonful Bovril. Soups. 9 Boil the peas till soft and pass' through a sieve. Brown the flour in the fat and add it with the sugar and a small quantity of Bovril to the stock. Boil for lo minutes and then add the chopped parsley and a small lump of fresh butter. OFttnkem- Snppe. (Green Corn Soup.) /br 6 Persons, Time of Preparation : 3 hours. \ pint cream. i lb. green corn. 2 quarts water. I teaspoonful Bovril 2 eggs. 2 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.