vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Soup (Anonymous)
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
396Calories
11 gProtein
48 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein11 g
Carbohydrates48 g
Fiber7.9 g
Sugars24 g
Total Fat18 g
Saturated Fat7.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol77 mg
Sodium30 mg
Potassium798 mg
Calcium23 mg
Iron1.5 mg
Magnesium90 mg
Phosphorus275 mg
Zinc2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate6.3 mcg
Choline39 mg
Caffeine0 mg
Water628 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 30. The excerpt below is the record exactly as published.
COEN" SOUP. Anonymous. One quart of corn cut from the cob in three pints of water ; when the grain is quite tender, mix with them two ounces of sweet butter rolled in a tablespoon of flour ; let it boil fifteen minutes longer ; just before taking up the soup, beat up an egg
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