vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Soup
From Cookery for every household, 1914
Serves 6
Serve with toast or puffed rice.
Presented as published in 1914. 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
71Calories
3 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein3.4 g
Carbohydrates8.6 g
Fiber1 g
Sugars3.6 g
Total Fat2.6 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol36 mg
Sodium30 mg
Potassium160 mg
Calcium61 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5.5 mg
Vitamin A44 mcg
Vitamin E0.2 mg
Vitamin K68 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline33 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 81. The excerpt below is the record exactly as published.
Corn Soup 1 tin sweet corn. 1 qt. meat boilings. \ pt. milk. 1 dessert-sp. cornflour. 1 yolk of egg. 1 dessert-sp. parsley. Salt. Pepper.
Cook this with the app: pantry check, scaling, and the assistant.