vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Corn Soup

Name: Corn Soup
Yield: 4 servings
Ingredients: 3^ can corn; i c water; i c milk; a thin slice of onion; I T butter; i T flour

From Lessons in cooking through preparation of meals, 1912

Serves 4

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

162Calories

6 gProtein

26 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories162 kcal

Protein6 g

Carbohydrates26 g

Fiber3.6 g

Sugars14 g

Total Fat6.8 g

Saturated Fat1.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium27 mg

Potassium440 mg

Calcium87 mg

Iron0.7 mg

Magnesium44 mg

Phosphorus168 mg

Zinc1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.6 mcg

Vitamin C2.8 mg

Vitamin A19 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate10 mcg

Choline13 mg

Caffeine0 mg

Water245 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 80. The excerpt below is the record exactly as published.

CORN SOUP — WAFERS ROAST BEEF YORKSHIRE PUDDING FRAN CON lA POTATOES LEMON SPONGE — SOFT CUSTARD Corn Soup Chop 3^ can corn, add i c water and simmer for 30 m, then rub thru a sieve. Scald i c milk with a thin slice of onion, when corn is ready, remove onion from the milk, add the corn, bind with a roux made of I T butter and i T flour

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