vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Soup
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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
237Calories
10 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories237 kcal
Protein10 g
Carbohydrates31 g
Fiber3.6 g
Sugars20 g
Total Fat8.3 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium71 mg
Potassium630 mg
Calcium228 mg
Iron0.6 mg
Magnesium61 mg
Phosphorus298 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate0 mcg
Choline33 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 55. The excerpt below is the record exactly as published.
three cups of milk f or fif teen minutes the pulp cut and scraped from six ears of fresh com. Cook the cobs in one-half pint of water. Stir one cup of cream sauce into the milk and pulp. Rub the pulp, etc, through the strainer, dUuting it with the cob water. Heat again and season with paprika
Cook this with the app: pantry check, scaling, and the assistant.