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Cream of Corn Soup
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
629Calories
16 gProtein
32 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories629 kcal
Protein16 g
Carbohydrates32 g
Fiber1.2 g
Sugars11 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Cholesterol135 mg
Sodium701 mg
Potassium734 mg
Calcium87 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus236 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.6 mg
Folate30 mcg
Choline44 mg
Caffeine0 mg
Water545 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 14. The excerpt below is the record exactly as published.
Cream of Corn Soup. Have one quart of veal or beef stock. Add to this one can of corn, strain and press the corn through a sieve and add it to the stock. Season well with salt and pepper, and replace on the fire. Add one cup of rich cream. Beat all with a beater and make it light, if not thick enough thicken with a spoonful of flour
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