Kornlet Soup

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 can kornlet.
  • 1 pint cold water.
  • 1 quart milk, scalded.
  • 4 tablespoons butter.
  • 1 tablespoon chopped onion.
  • 4 tablespoons flour.
  • teaspoons salt.
  • Few grains pepper.


Cook kornlet in cold water twenty minutes, rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.