Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream of Corn Soup
From How we cook in Tennessee .., 1906
Serves 4
Recipe by Mrs. W. S. Keller.
A modern interpretation · AI-generated from the original record
Ingredients
- One can of corn
- two cups boiling water
- two cups milk
- two slices of onion
- two tablespoonfuls butter
- two level tablespoons flour
- salt
- pepper
Method
Chop corn finely, cook in boiling water for half an hour, rub through a wire strainer.
Scald milk with onion, add corn.
In a saucepan, melt butter, add flour, stir until smooth, then combine with soup.
Season and cook a few minutes.
Nutrition per serving
226Calories
8 gProtein
38 gCarbs
11 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 4. The excerpt below is the record exactly as published.
Cream of Corn Soup. — One can of corn chopped as fine as possible. Put in two cups boiling water and cook half hour. Rub through wire strainer. Pnt two cups milk in double boiler with two slices of onion and allow to scald. Add corn. Put in 10 HOW WE COOK IN TENNESSEE. saucepan two tablespoonfnls butter ; when melted add two level tablespoons flour. Stir until smooth. Add a little of the soup, and as it thickens a little more, turn all into boiler. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.