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Corn Soup

Name: Corn Soup
Yield: 3 servings
Ingredients: 1 can corn; 6 ears of corn; 2 cups cold water; 3 tablespoons butter; 2 tablespoons chopped onion; 3 tablespoons flour; 2 cups scalded milk; 1 cup beaten cream; 1 cup popped corn; celery salt; cayenne

From Lowney's cook book, 1907

Serves 3

Presented as published in 1907. 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

496Calories

9 gProtein

44 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories496 kcal

Protein9 g

Carbohydrates44 g

Fiber5.8 g

Sugars17 g

Total Fat43 g

Saturated Fat16 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0 g

Cholesterol112 mg

Sodium25 mg

Potassium649 mg

Calcium58 mg

Iron1.4 mg

Magnesium69 mg

Phosphorus233 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K1.9 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate14 mcg

Choline0 mg

Caffeine0 mg

Water399 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 17. The excerpt below is the record exactly as published.

Corn Soup 1 can corn or 1| teaspoons salt 6 ears of corn celery salt and cayenne 2 cups cold water 3 tablespoons butter 2 tablespoons chopped onion 3 tablespoons flour 2 cups scalded milk 1 cup beaten cream 1 cup popped corn

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