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Corn Soup
From Harper's cook book encyclopædia, 1902
Serves 4
Adjust seasoning to taste.
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
127Calories
2 gProtein
2 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein1.9 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.1 g
Total Fat13 g
Saturated Fat7.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol77 mg
Sodium30 mg
Potassium27 mg
Calcium21 mg
Iron0.3 mg
Magnesium5.9 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.4 mcg
Choline39 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 4 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
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