Recipe From the Past – 1890s
This is the way corn soup was made in the 1890s. There are not many specific directions given in the recipe, such as temperature to cook it, what grains to use, etc. in this old recipe.
Cut the corn from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until they are thoroughly done; put one dozen ears of corn to a gallon of water, which will be reduced to three quarts by the time the soup is done; then pour on a pint of new milk, two well-beaten eggs, salt and pepper to your taste; continue the boiling a while longer, and stir in, to season and thicken it a little, a tablespoonful of good butter rubbed up with two tablespoonfuls of flour. Corn soup may also be made nicely with water in which a pair of grown fowls have been boiled or parboiled, instead of having plain water for the foundation.
More interesting and sometimes humorous solutions and old recipes can be found in the book VINEGAR OF THE FOUR THIEVES: Recipes & curious tips from the past – now in paperback
Vinegar of the Four Thieves was a recipe that was known for its antibacterial, antiviral, antiseptic and antifungal properties for years. It was even used to cure the Bubonic Plague. See the recipe for Vinegar of the Four Thieves in the book.