Presented as published in 1914. 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 The Henderson cook book, 1914
Serves 6
If using canned corn, allow 1 can to 1 quart of milk.
A modern interpretation · AI-generated from the original record
Ingredients
- 6 ears of corn
- quart of water
- 2 tablespoons butter
- 1 of flour
- a pint of hot milk
- a teaspoon salt
- a saltspoon pepper
Method
Score corn grains, press cobs into a kettle with water, bring to a boil, strain, and add scraped corn.
Rub butter and flour together, stir into mixture, and bring to a boil.
Add hot milk and season.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 2. The excerpt below is the record exactly as published.
CREAM OF CORN SOUP. Score each row of grains on 6 ears of corn; then with a knife press cob carefully and throw the cobs into a kettle. Cover with quart of water, bring to boiling point, strain and add to scraped corn. Rub together 2 tablespoons butter and 1 of flour; stir into the mixture and bring to boiling point. Add a pint of hot milk, a teaspoon salt, a saltspoon pepper
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