Corn Soup

Found in an

1897

cook book

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.

This may be made either with

fresh Sweet Corn,

or canned Corn.

.

1 pt. Corn

1 Qt. Water

1 Tbsp. Butter

1 Tbsp. Flour

some Cayenne Pepper

some Salt

1 pt. Milk

1 c. Cream

.

When fresh Corn is used,

cut and scrape from the cob

all the Corn and Pulp,

and for a Pint of Corn allow 1 Quart Water;

boil it one hour, then press through a colander.

Melt the Butter in a sauce pan,

into which stir smoothly the Flour.

Season with Cayenne Pepper, and Salt,

and add, with Hot Milk...

(and a cup of Cream, if you can afford it),

to the Hot Corn Water.

Let it stand a few minutes before serving,

but DO NOT let it boil after the Milk is added.

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