Cream of Corn Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Slit the corn kernels in two and grate from the cobs. Put the cobs into the boiling water and let them boil slowly about an hour, till the water is reduced to three quarts. Then take the cobs out a...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- 2 Pints of Grated Corn
- 4 Quarts of Boiling Water
- A Pint of Hot Milk, or Cream
- 3 Tablespoonfuls of Butter
- 2 Level Tablespoonfuls of Flour
- The Yolks of 2 Eggs
- Salt
- Pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Cream of Rice Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Creamed Corn from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Corn Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream of Celery Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream of Asparagus Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
app.ckbk.com
Canned Corn from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream of Corn Soup from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Corn on the Cob from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com