1873 - Presbyterian Cook Book

Corn Soup

DDV CULINARY

Mrs. S. B. Smith.

Clean and scrape twelve ears of corn.
Boil the cobs for fifteen or twenty minutes in one quart of water;
remove them and put in the corn.
Let it boil a short time, then add two quarts of rich milk.
Season with pepper, salt, and butter that has been melted enough
to rub flour into it (two tablespoonsful of flour).
Let the whole boil ten minutes, and then turn the soup into a tureen
into which the yolks of three eggs have been beaten.