Dessert
Cream of corn soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Grate the corn from a dozen ears and put over the fire in a quart of water.
- Simmer for three-quarters of an hour.
- Now add salt and pepper to taste and a teaspoonful of granulated sugar.
- Rub to a paste two tablespoonfuls of butter and two of flour and thicken the corn soup with this.
- Have ready heated a quart of milk, pour this gradually upon a beaten egg, turn into a heated tureen and stir in the corn purée.
Historical transcription
Source method
- 1
Grate the corn from a dozen ears and put over the fire in a quart of water. Simmer for three-quarters of an hour. Now add salt and pepper to taste and a teaspoonful of granulated sugar. Rub to a paste two tablespoonfuls of butter and two of flour and thicken the corn soup with this. Have ready heated a quart of milk, pour this gradually upon a beaten egg, turn into a heated tureen and stir in the corn purée.
Nutrition pending
No invented nutrition numbers.
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