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Corn Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Presented as published in 1901. 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
120Calories
6 gProtein
12 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein5.8 g
Carbohydrates12 g
Fiber0.4 g
Sugars11 g
Total Fat5.5 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium66 mg
Potassium285 mg
Calcium205 mg
Iron0.1 mg
Magnesium25 mg
Phosphorus177 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 7. The excerpt below is the record exactly as published.
Corn Soup. — Stew one-half can or two cups corn with one-half cup water until soft. Scald one pint milk, with salt and pepper added, in the top of a double boiler; add one-half tablCvSpoonful of suga
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