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Cream of Corn No. 2
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
98Calories
5 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein4.9 g
Carbohydrates16 g
Fiber1.7 g
Sugars5.5 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol3.5 mg
Sodium337 mg
Potassium234 mg
Calcium7.2 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate38 mcg
Choline25 mg
Caffeine0 mg
Water177 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. 2 1 pint canned com 1 bay leaf 1/2 tablespoon chopped onion 1 pint cream stock
Cook this with the app: pantry check, scaling, and the assistant.