Corn Soup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Keep hot to cook the egg sufficiently.
Presented as published in 1909. 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
901Calories
50 gProtein
81 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories901 kcal
Protein50 g
Carbohydrates81 g
Fiber5 g
Sugars61 g
Total Fat65 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol552 mg
Sodium521 mg
Potassium2072 mg
Calcium1295 mg
Iron2.9 mg
Magnesium171 mg
Phosphorus1315 mg
Zinc6.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D11 mcg
Vitamin C11 mg
Vitamin A472 mcg
Vitamin E1.6 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B126.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2 mg
Niacin (B3)3.4 mg
Folate88 mcg
Choline477 mg
Caffeine0 mg
Water1154 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 2. The excerpt below is the record exactly as published.
CORN SOUP. MRS. WALLACE. One can of corn, one medium onion chopped fine and boiled for twenty minutes. Strain and mash as much as possible through a colander. Put back on fire - with one quart of.rich sweet milk, two large spoons of » butter and one of flour, salt, pepper (black and red,) to taste, and a little sugar (to taste.) Let it come to a boil and strain again through a fine strainer. Beat in the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.