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Corn Soup

One pint of grated corn, one quart of milk, one pint of hot water, one even tablespoon of flour, two tablespoons of butter, one slice of onion, salt and pepper to taste. Cook the corn in the water thirty minutes. Let the milk and onion come to a boil. Mix the butter and flour together, add a few tablespoons of the boiling milk, when smooth stir into the milk and cook eight minutes, remove the onion, strain corn and add to the above. After cooking a little add one cup of sweet cream, and when thoroughly heated, a small piece of butter, and serve. A few kernels of pop corn may be dropped on top of each serving of soup. Mrs. H. E. King.

The Malone Cookbook 1917

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