{"id":6669,"slug":"cream-of-corn-soup","title":"CREAM OF CORN SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a can of corn or six ears of corn","bay leaf","cream sauce"],"ingredients_norm":["corn or ears of corn","bay leaf","cream sauce"],"steps":["Take a can of corn or six ears of corn.","Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob.","Break the cobs and put them on to boil in sufficient cold water to cover them.","Boil thirty minutes and strain the liquor.","Return the liquor to the fire, and when boiling add the corn pulp and bay leaf.","Cook fifteen minutes; add the cream sauce and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w7:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"910ab553e9b4ede4e53f2ef14c5afc4b24f988812bc4f4b624b1cce14ef2ee30","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-corn-soup"}