vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Corn Soup
From How we cook in Tennessee .., 1906
Serves 4
Recipe by Mrs. W. S. Keller.
Presented as published in 1906. 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
226Calories
8 gProtein
38 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein7.8 g
Carbohydrates38 g
Fiber3.2 g
Sugars11 g
Total Fat11 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol30 mg
Sodium319 mg
Potassium390 mg
Calcium245 mg
Iron8.4 mg
Magnesium37 mg
Phosphorus186 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C5.6 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate52 mcg
Choline29 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 4. The excerpt below is the record exactly as published.
Cream of Corn Soup. — One can of corn chopped as fine as possible. Put in two cups boiling water and cook half hour. Rub through wire strainer. Pnt two cups milk in double boiler with two slices of onion and allow to scald. Add corn. Put in 10 HOW WE COOK IN TENNESSEE. saucepan two tablespoonfnls butter ; when melted add two level tablespoons flour. Stir until smooth. Add a little of the soup, and as it thickens a little more, turn all into boiler. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.