Cream of Corn Soup

Name: Cream of Corn Soup
Ingredients: 2 C. corn; 2 T. butter; 2 C. boiling water; 2 T. flour; 2 C. milk; li t. salt; 2 slices onion; spk. pepper

From Student's manual in household arts, 1915

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

1372Calories

47 gProtein

234 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1372 kcal

Protein47 g

Carbohydrates234 g

Fiber26 g

Sugars85 g

Total Fat51 g

Saturated Fat9.6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol121 mg

Sodium2441 mg

Potassium2871 mg

Calcium983 mg

Iron36 mg

Magnesium290 mg

Phosphorus1161 mg

Zinc6.7 mg

Copper0.5 mg

Manganese2 mg

Vitamin D4.7 mcg

Vitamin C22 mg

Vitamin A156 mcg

Vitamin E0.4 mg

Vitamin K1.2 mcg

Vitamin B61.8 mg

Vitamin B122.6 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2.4 mg

Niacin (B3)20 mg

Folate210 mcg

Choline117 mg

Caffeine0 mg

Water1611 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 18. The excerpt below is the record exactly as published.

Cream of Corn Soup. 2 C. corn 2 T. butter 2 C. boiling water 2 T. flour 2 C. milk li t. salt 2 slices onion spk. pepper

Cook this with the app: pantry check, scaling, and the assistant.