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Corn Soup
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
22Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein1.8 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.3 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium20 mg
Potassium27 mg
Calcium15 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline38 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 10. The excerpt below is the record exactly as published.
Corn Soup — One can green corn, 1 pt. milk, flour, butter, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.