Cream of Corn Soup

Name: Cream of Corn Soup
Ingredients: 1 pt. can of corn; 1 slice onion; 1 pt. cold water; 1 qt. thin white sauce

From Domestic science, principles and application, 1914

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

1362Calories

61 gProtein

196 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1362 kcal

Protein61 g

Carbohydrates196 g

Fiber19 g

Sugars110 g

Total Fat37 g

Saturated Fat17 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol83 mg

Sodium1940 mg

Potassium3505 mg

Calcium1417 mg

Iron5.1 mg

Magnesium313 mg

Phosphorus1682 mg

Zinc8.8 mg

Copper0.7 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A874 mcg

Vitamin E0.9 mg

Vitamin K2.7 mcg

Vitamin B61.5 mg

Vitamin B125.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)3.1 mg

Niacin (B3)14 mg

Folate133 mcg

Choline9.2 mg

Caffeine0 mg

Water2004 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 37. The excerpt below is the record exactly as published.

Cream of Corn Soup 1 pt. can of corn 1 sHce onion 1 pt. cold water 1 qt. thin white sauce

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