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Cream of Corn Soup
From San Rafael cook book, 1906, 1906
Serves 4
The egg or cream may be omitted, but both make the soup more delicious.
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
147Calories
3 gProtein
6 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein3.1 g
Carbohydrates6.4 g
Fiber0.6 g
Sugars1.9 g
Total Fat15 g
Saturated Fat6.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol85 mg
Sodium29 mg
Potassium110 mg
Calcium31 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9 mcg
Choline37 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 8. The excerpt below is the record exactly as published.
CREAM OF CORN SOUP— Mrs. W. F. Jones. Remove the corn from 1 can; cover with 3 cups of water; simmer for one hour; press through a sieve. Scald 3 cups of milk; add tie corn and 1 tablespoon of butter well mixed with 1 tablespoon of flour. Cook until smooth, season with salt and pepper, add % cup of cream and stir until heated. Take from the fire, add 1 beaten egg
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