vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Cream Soup (Potage a la Creme de Maïs) a la Fritz
From The Swedish, French, American cook book, 1918
Serves 1
Serve with croutons.
Presented as published in 1918. 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
584Calories
32 gProtein
59 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein32 g
Carbohydrates59 g
Fiber8.8 g
Sugars37 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol275 mg
Sodium10008 mg
Potassium1556 mg
Calcium896 mg
Iron3.8 mg
Magnesium147 mg
Phosphorus831 mg
Zinc4.1 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A282 mcg
Vitamin E1.1 mg
Vitamin K41 mcg
Vitamin B60.7 mg
Vitamin B123.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.6 mg
Folate28 mcg
Choline258 mg
Caffeine0 mg
Water659 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 57. The excerpt below is the record exactly as published.
orn Cream Soup (Potage a la Creme de Ma'is ) a la Fritz Press the corn through a strainer and add to one can of corn two cups milk — put in a double boiler, when boiling, thicken with a small tablespoon cornstarch dissolved in half cup milk and when thickened, just before serving, mix one yolk of egg with half cup cream. Beat into the soup; add half tablespoon butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.