Presented as published in 1907. 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 Rural cook book, 1907
Serves 6
Croutons can be made from bread browned in the oven.
A modern interpretation · AI-generated from the original record
Ingredients
- eight tender young ears
- as little water as may be
- one quart of sweet milk
- one tablespoonful butter
- one teaspoonful flour
- one-half teaspoonful salt
- one-quarter teaspoonful white pepper
Method
Scrape corn from ears and boil cobs in water for 30 minutes.
Strain, add corn, and boil for 20 minutes.
Heat milk, rub butter and flour together, stir into hot milk, add seasonings, and pour over corn.
Serve with croutons.
Nutrition per serving
636Calories
17 gProtein
108 gCarbs
18 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 3. The excerpt below is the record exactly as published.
Cream of Corn Soup. — Scrape the corn from eight tender young ears. Boil the cobs in as little water as may be for 30 minutes. Strain oft the liquid, add the scraped corn and boil 20 minutes. Heal one quart of sweet milk to scalding point; rub together one tablespoonful butter and one teaspoonful flour; stir into the hot milk. Add one-half tea- spoonful salt, one-quarter teaspoonful while pepper
Cook this with the app: pantry check, scaling, and the assistant.