Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Green Corn Soup
From Dora's cook book, 1888
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- a dozen large ears of green corn
- a quart of milk
- pepper
- salt
- three eggs very light
Method
Cut the kernels from a dozen large ears of green corn and just cover them in a stew pan with boiling water.
Boil half an hour, and add a quart of milk, pepper and salt to taste.
Beat three eggs very light.
When the soup just comes to the boiling point again, stir in the eggs and serve quickly.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 2. The excerpt below is the record exactly as published.
GREEN CORN SOUP. Cut the kernels from a dozen large ears of green corn and just cover them in a stew pan with boiling water. Boilhalf an hour, and add a quart of milk, pepper and salt to taste. Beat three eggs very light
Cook this with the app: pantry check, scaling, and the assistant.