vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Soup (Alternate)
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Part milk and part cream improves it.
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
146Calories
7 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein6.8 g
Carbohydrates17 g
Fiber1.7 g
Sugars12 g
Total Fat5.8 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium64 mg
Potassium396 mg
Calcium212 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus204 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C3.7 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate9.5 mcg
Choline32 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
One can corn, one pint of milk, a small piece of onion
Cook this with the app: pantry check, scaling, and the assistant.