Recipes > Soup > Kornlet Soup

Kornlet Soup

Ingredients

• 1 can kornlet
• 1 pint cold water
• 1 quart milk, scalded
• 4 tablespoons butter
• 1 tablespoon chopped onion
• 4 tablespoons flour
• 1 1/2 teaspoons salt
• few grains pepper

Instructions

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.

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Source

The Boston Cooking-School Cook Book (1896).