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Cream of Corn Soup
From Scientific cooking with scientific methods, 1911
Serves 2
This is for the convalescent.
Presented as published in 1911. 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
686Calories
9 gProtein
66 gCarbs
49 gFat
Full nutrition (30 nutrients)
Calories686 kcal
Protein8.6 g
Carbohydrates66 g
Fiber3.9 g
Sugars0.4 g
Total Fat49 g
Saturated Fat24 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.7 g
Cholesterol136 mg
Sodium830 mg
Potassium219 mg
Calcium301 mg
Iron24 mg
Magnesium30 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate105 mcg
Choline9.2 mg
Water358 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 153. The excerpt below is the record exactly as published.
Cream of Corn Soup. Vo pint grated corn. i tablespoon butter, li/o pints boiling water. i^ tablespoon flour. 1 cup thin cream
Cook this with the app: pantry check, scaling, and the assistant.