vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn Cream Soup
From The home cook book, 1905
Serves 2
Serve with croutons or fried bread.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
435Calories
24 gProtein
36 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein24 g
Carbohydrates36 g
Fiber1.2 g
Sugars27 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol260 mg
Sodium257 mg
Potassium930 mg
Calcium630 mg
Iron1.5 mg
Magnesium79 mg
Phosphorus639 mg
Zinc3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.9 mg
Folate36 mcg
Choline234 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 17. The excerpt below is the record exactly as published.
CORN CREAM SOUP Take a large can of corn, empty the contents in the upper part of a double-boiler, mash with a pestle, and then add a quart of milk. Put hot water in the lower part of the double- boiler and set the corn to cook. While it is coming to boil mince two onions, add a heaping tablespoon of butter and fry in a saucepan with two tablespoons of flour. When the flour and onions are cooked, stir them into the hot corn and let the whole cook for ten minutes. Pour through a sieve, add salt Vegetable Sieve and a dash of cayenne, and just before taking from the fire stir in two well-beaten eggs
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