gluten-freenut-free
Corn Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
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
- Two cups of soup stock
- two and a half of water
- one of milk or cream
- one can of corn
Method
Boil stock, water, milk, and corn together for thirty minutes.
Rub through a sieve and serve hot.
Nutrition per serving
414Calories
7 gProtein
20 gCarbs
35 gFat
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.
CORN SOUP. Miss Mabel Pillsbury. Two cups of soup stock — veal preferred, two and a half of water, one of milk or cream, one can of corn
Cook this with the app: pantry check, scaling, and the assistant.