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Corn Soup

Name: Corn Soup
Yield: 6 servings
Ingredients: To each quart of young corn; three pints of water; 2 ozs. of sweet butter; one tablespoonful of flour; an egg; salt to your taste; pepper to your taste

From Harper's cook book encyclopædia, 1902

Serves 6

Presented as published in 1902. 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

84Calories

1 gProtein

1 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories84 kcal

Protein1.3 g

Carbohydrates1.1 g

Fiber0 g

Sugars0 g

Total Fat8.5 g

Saturated Fat5 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol51 mg

Sodium20 mg

Potassium18 mg

Calcium14 mg

Iron0.2 mg

Magnesium3.9 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.3 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate6.3 mcg

Choline26 mg

Caffeine0 mg

Water244 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 407. The excerpt below is the record exactly as published.

Corn Soup. — To each quart of young corn cut from the cob allow three pints of water. Boil until the grains are tender. Take 2 ozs. of sweet butter, mixed smooth with one table-spoonful of flour ; stir the butter into the soup, and let it boil ten or fifteen minutes longer. Just before taking out of the pot, beat up an egg and stir into it, with salt and pepper to your taste

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