Corn Soup
From Dr. Fenner's peoples remedies for the family cook book, 1903
You can use peas or celery in the same way.
Presented as published in 1903. 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
1652Calories
38 gProtein
106 gCarbs
134 gFat
Full nutrition (34 nutrients)
Calories1652 kcal
Protein38 g
Carbohydrates106 g
Fiber2.4 g
Sugars70 g
Total Fat134 g
Saturated Fat74 g
Monounsaturated Fat34 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol450 mg
Sodium393 mg
Potassium1794 mg
Calcium1080 mg
Iron1.3 mg
Magnesium142 mg
Phosphorus1028 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6.6 mcg
Vitamin C0.2 mg
Vitamin A1038 mcg
Vitamin E3.3 mg
Vitamin K9.1 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.8 mg
Folate33 mcg
Choline176 mg
Caffeine0 mg
Water909 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 4. The excerpt below is the record exactly as published.
Corn Soup. Put lcan corn and 1 pint of milk intoa double boiler and boil % hour. Strain and. addi cup strong stock; season with sait and a little red pepper; thicken with one large spoonful of flour worked well into 1 spoonful of butter (if the least lumpy strain again). Just as you take it off stir in quickly 1 pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.