Corn Soup

Name: Corn Soup
Ingredients: y% pt. water; 2 tbsp. minced onion; 1 pt. canned corn; }/2 tsp. salt; 1 pt. white sauce (thin); J/£ tsp. pepper; % tsp. celery salt

From A handbook of home economics, 1912

Presented as published in 1912. 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

1164Calories

28 gProtein

108 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1164 kcal

Protein28 g

Carbohydrates108 g

Fiber8.7 g

Sugars35 g

Total Fat73 g

Saturated Fat18 g

Monounsaturated Fat31 g

Polyunsaturated Fat21 g

Omega-30.1 g

Cholesterol30 mg

Sodium3714 mg

Potassium1235 mg

Calcium606 mg

Iron4.2 mg

Magnesium124 mg

Phosphorus645 mg

Zinc3.2 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D6 mcg

Vitamin C11 mg

Vitamin A657 mcg

Vitamin E2.2 mg

Vitamin K7 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)6.3 mg

Folate187 mcg

Choline131 mg

Caffeine0 mg

Water865 g

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 11. The excerpt below is the record exactly as published.

Corn Soup y% pt. water. 2 tbsp. minced onion. 1 pt. canned corn. }/2 tsp. salt. 1 pt. white sauce (thin). J/£ tsp. pepper. % tsp. celery salt

Cook this with the app: pantry check, scaling, and the assistant.