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Cream of Corn No. 1
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
128Calories
6 gProtein
19 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein5.8 g
Carbohydrates19 g
Fiber2.5 g
Sugars9.2 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium169 mg
Potassium362 mg
Calcium5.2 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate6.1 mcg
Choline11 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 15. The excerpt below is the record exactly as published.
CREAM OF CORN No. 1 3 ears corn 1 bay leaf Water to cover the com 1 pint cream stock
Cook this with the app: pantry check, scaling, and the assistant.