Cream of Corn Soup

Name: Cream of Corn Soup
Ingredients: 1 can corn; 2 cups boiling water; 1/2 teaspoon celery salt; 1/2 teaspoon onion juice; 1 teaspoon salt; 2 1/2 tablespoons cornstarch; 2 cups milk; 1 cup whipped cream

From Anson County cook book, 1928

Presented as published in 1928. 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

1428Calories

34 gProtein

164 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories1428 kcal

Protein34 g

Carbohydrates164 g

Fiber8.2 g

Sugars50 g

Total Fat72 g

Saturated Fat42 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol236 mg

Sodium3618 mg

Potassium1487 mg

Calcium1195 mg

Iron34 mg

Magnesium152 mg

Phosphorus863 mg

Zinc4.1 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D5.6 mcg

Vitamin C0.7 mg

Vitamin A596 mcg

Vitamin E1.8 mg

Vitamin K4.5 mcg

Vitamin B60.7 mg

Vitamin B123.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.6 mg

Niacin (B3)10 mg

Folate136 mcg

Choline139 mg

Caffeine0 mg

Water1042 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 1. The excerpt below is the record exactly as published.

CREAM OF CORN SOUP 1 can corn XA teaspoon celery salt 2 cups boiling water V2 teaspoon onion juice 1 teaspoon salt 2V2 tablespoons cornstarch 2 cups milk 1 cup whipped cream

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