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Corn Soup
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
207Calories
8 gProtein
29 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein8.4 g
Carbohydrates29 g
Fiber3.6 g
Sugars17 g
Total Fat9.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol22 mg
Sodium340 mg
Potassium542 mg
Calcium154 mg
Iron0.7 mg
Magnesium54 mg
Phosphorus239 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate3.1 mcg
Choline22 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 18. The excerpt below is the record exactly as published.
CORN SOUP. Grate corn from six ears, put corn into a kettle with one cup of water and let boil fifteen minutes ; strain. Have a pint of milk in double boiler, thicken with one tablespoon flour, one tablespoon butter. Add corn and liquor ; boil five minutes. Put half teaspoon salt and pepper to taste
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