Cream of Corn

Name: Cream of Corn
Ingredients: 2 cups corn; 1 pint water; 3 cups milk; 1 slice onion; 2 tablespoons flour; 1 teaspoon salt; 1 tablespoon sugar; Few grains pepper; 3 tablespoons water; Salt and pepper

From Metropolitan cook book, 1918

Presented as published in 1918. 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

1157Calories

45 gProtein

168 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1157 kcal

Protein45 g

Carbohydrates168 g

Fiber18 g

Sugars102 g

Total Fat34 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium2633 mg

Potassium2890 mg

Calcium958 mg

Iron3.8 mg

Magnesium280 mg

Phosphorus1292 mg

Zinc7.1 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D7 mcg

Vitamin C11 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K0.6 mcg

Vitamin B61.6 mg

Vitamin B123.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2 mg

Niacin (B3)12 mg

Folate54 mcg

Choline139 mg

Caffeine0 mg

Water1820 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 16. The excerpt below is the record exactly as published.

2 cups corn 1 pint water 3 cups milk CREAM OF CELERY 2 tablespoons rice i cup flour mixed with cooked in 3 cups of I cup water milk Seasonings CREAM OF CORN 1 slice onion 2 tablespoons flour 1 teaspoon salt 1 tablespoon sugar Few grains pepper 3 tablespoons water Salt and pepper CREAM OF TOMATO 3 cups tomato Juice and 3 cups milk

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