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Cream of Corn Soup
From The Rural cook book, 1907
Serves 6
Croutons can be made from bread browned in the oven.
Presented as published in 1907. 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
115Calories
4 gProtein
20 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein3.8 g
Carbohydrates20 g
Fiber3.3 g
Sugars9.8 g
Total Fat4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium199 mg
Potassium319 mg
Calcium6.4 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate0.7 mcg
Choline0 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 3. The excerpt below is the record exactly as published.
Cream of Corn Soup. — Scrape the corn from eight tender young ears. Boil the cobs in as little water as may be for 30 minutes. Strain oft the liquid, add the scraped corn and boil 20 minutes. Heal one quart of sweet milk to scalding point; rub together one tablespoonful butter and one teaspoonful flour; stir into the hot milk. Add one-half tea- spoonful salt, one-quarter teaspoonful while pepper
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