Green Corn Soup. Very Delicate

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut corn from the cob until you have at least a pint; cover it with a quart of sweet milk. Let it boil half an hour, add a teaspoonful of salt, skim it carefully, then throw into it a piece of butter the size of a hen's-egg and pepper to suit your taste. Serve with rolls or toasted bread.

2β€”Jan. 22.