Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 can corn.
  • 1 pint boiling water.
  • 1 pint milk.
  • 1 slice onion.
  • 2 tablespoons butter.
  • 2 tablespoons flour.
  • 1 teaspoon salt.
  • Few grains pepper.


    Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper.