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Corn Soup

Name: Corn Soup
Yield: 2 servings
Ingredients: 2 cups canned corn; 2 tablespoons butter; 2 cups boiling water; 2 tablespoons flour; 2 cups milk; 1 slice onion; Salt; Pepper

From Boston Cooking-School cook book, 1896

Serves 2

Presented as published in 1896. 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

521Calories

18 gProtein

94 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories521 kcal

Protein18 g

Carbohydrates94 g

Fiber10 g

Sugars22 g

Total Fat23 g

Saturated Fat5.3 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol61 mg

Sodium5823 mg

Potassium936 mg

Calcium535 mg

Iron18 mg

Magnesium96 mg

Phosphorus407 mg

Zinc2.1 mg

Copper0.3 mg

Manganese2 mg

Vitamin D2.3 mcg

Vitamin C8.5 mg

Vitamin A85 mcg

Vitamin E0.4 mg

Vitamin K21 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.6 mg

Folate157 mcg

Choline85 mg

Caffeine0 mg

Water612 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 72. The excerpt below is the record exactly as published.

CORN SOUP 2 cups canned corn 2 tablespoons butter 2 cups boiling water 2 tablespoons flour 2 cups milk Salt 1 slice onion Pepper

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