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Cream of Corn Soup
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
533Calories
8 gProtein
21 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein8.3 g
Carbohydrates21 g
Fiber1.4 g
Sugars9.6 g
Total Fat52 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol151 mg
Sodium856 mg
Potassium437 mg
Calcium232 mg
Iron0.5 mg
Magnesium39 mg
Phosphorus235 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate6.5 mcg
Choline22 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 48. The excerpt below is the record exactly as published.
CREAM OF CORN SOUP. 1 C. milk 1 T. butter 1 can corn 1 T. flour 1 pt. H20 2-3 t. salt 1 C. cream % t. paprika
Cook this with the app: pantry check, scaling, and the assistant.