Corn Soup
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
845Calories
30 gProtein
139 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein30 g
Carbohydrates139 g
Fiber10 g
Sugars38 g
Total Fat42 g
Saturated Fat9.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol121 mg
Sodium3601 mg
Potassium1342 mg
Calcium946 mg
Iron33 mg
Magnesium132 mg
Phosphorus700 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C11 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)11 mg
Folate181 mcg
Choline108 mg
Caffeine0 mg
Water1034 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 9. The excerpt below is the record exactly as published.
Corn Soup. — One can corn, one pint boiling water, one pint milk, one slice onion, two tablespoons butter, two tablespoons flour, one teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.