Corn soup recipe
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Excellent food is in the ingredients.
Adapted from the cookbook from the 1896 Boston, Cooking School Cookbook authored by Fannie Farmer.
Ingredients:
1 can of corn
1 pint boiling water
1 pint milk
One sliced onion
2 tablespoon tablespoons of butter
2 tablespoons flour
1 teaspoon salt
Few grains of pepper
Directions:
Chop the corn, add water, and simmer 20 minutes; rub through a sieve.
Scald the milk with onion, remove onion, and add milk to corn.
Bind with butter and flour cooked get together.
Add salt and pepper
Adapted from the cookbook from the 1896 Boston, Cooking School Cookbook authored by Fannie Farmer.
Ingredients:
1 can of corn
1 pint boiling water
1 pint milk
One sliced onion
2 tablespoon tablespoons of butter
2 tablespoons flour
1 teaspoon salt
Few grains of pepper
Directions:
Chop the corn, add water, and simmer 20 minutes; rub through a sieve.
Scald the milk with onion, remove onion, and add milk to corn.
Bind with butter and flour cooked get together.
Add salt and pepper
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