12 each corn
4 each egg, hard boiled
1/2 cup butter
1 tbsp flour
1 tsp parsley, minced
Directions
Grate the corn off six ears. Cover this with cold water and bring to
a boil cooking about 3/4 hour. Cut the corn from the other six ears
and combine with the grated corn. Mash the egg yolks and mix with the
flour and butter. Slowly add the water in which the cobs have cooked
and mix well. Add corn and the parsley and, if mixture is too thick,
add enough milk to make of right consistency. Bring to a boil and
cook for 5 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
Servings: 1 servings
Corn Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Written cooking instructions as an idea can be observed way back into distant history, at least as far back as pharonic Egypt, and possibly even further. However, these, old recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to food historians are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled some documents describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, something that is very familiar to us today. Additionally, he tells us how the ancient cooks made use of many aromatic flavours, including a few you will know like thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices such as basil and coriander. These new culinary innovations was responsible for a surge in manuscripts on cookery, some of which are kept safe in private libraries. For the decades that followed, the wealthy families of Europe competed with each other to serve up the most exotic meals, and consequentially chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books were in great demand, mostly as a result of better eduction, leisure time and having more money to spend. |
We hope you enjoy this Corn Soup recipe.
