vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream of Corn Soup
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. 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
602Calories
18 gProtein
33 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein18 g
Carbohydrates33 g
Fiber3.4 g
Sugars20 g
Total Fat56 g
Saturated Fat24 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol275 mg
Sodium197 mg
Potassium805 mg
Calcium502 mg
Iron2 mg
Magnesium75 mg
Phosphorus490 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.8 mcg
Vitamin C5.5 mg
Vitamin A161 mcg
Vitamin E0.5 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate32 mcg
Choline159 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 63. The excerpt below is the record exactly as published.
CREAM OF CORN SOUP 1 Can Corn 1 Quart Milk 1 Slice Onion Bit of Mace 1 Heaping Teaspoon Cornstarch !4 Teaspoon Black Pepper 3 Tablespoons Butter 1 Cup Cream Yolks of 2 Eggs
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