gluten-freenut-freeegg-freesoy-freefish-freeshellfish-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
Method
Nutrition per serving
414Calories
7 gProtein
20 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein6.5 g
Carbohydrates20 g
Fiber1 g
Sugars6.1 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1 g
Cholesterol93 mg
Sodium1242 mg
Potassium358 mg
Calcium68 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus117 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A27 mcg
Vitamin E1.4 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate11 mcg
Choline14 mg
Caffeine0 mg
Water404 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.
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.