Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Green Corn Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- ten ears of corn
- two quarts of water
- one onion cut fine
- two tablespoons of butter
Method
Boil corn and onion in water for twenty minutes.
Add butter, salt, pepper, and dumplings made from egg and flour.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.
two tablespoons of butter, rubbed together ; salt and pepper to taste. Part milk and part cream improves it. GREEN CORN SOUP. Mrs. E. C. Cady. Cut kernels from and scrape ten ears of corn. Boil twenty minutes in two quarts of water, with one onion cut fine
Cook this with the app: pantry check, scaling, and the assistant.