Cream of Corn Soup
From Science of food & cookery, 1921
A comforting dinner option.
Presented as published in 1921. 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
990Calories
24 gProtein
174 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories990 kcal
Protein24 g
Carbohydrates174 g
Fiber15 g
Sugars41 g
Total Fat24 g
Saturated Fat7.6 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol0 mg
Sodium738 mg
Potassium955 mg
Calcium153 mg
Iron6.7 mg
Magnesium124 mg
Phosphorus362 mg
Zinc2.8 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A160 mcg
Vitamin E4.4 mg
Vitamin K79 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate394 mcg
Choline67 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 48. The excerpt below is the record exactly as published.
CREAM OF CORN SOUP FRESH TOMATO BEANS WITH NOODLES APPLE PIE RYE BREAD
Cook this with the app: pantry check, scaling, and the assistant.