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Green Corn Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Corn is better for soup when slightly old.
Presented as published in 1884. 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
612Calories
9 gProtein
40 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein8.8 g
Carbohydrates40 g
Fiber6.7 g
Sugars15 g
Total Fat49 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0 g
Cholesterol133 mg
Sodium609 mg
Potassium587 mg
Calcium97 mg
Iron1.9 mg
Magnesium65 mg
Phosphorus231 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate1.8 mcg
Choline0 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 92. The excerpt below is the record exactly as published.
Green Corn Soup. 6 ears sweet corn, or enough to % saltspoonful white pepper. make 1 pint raw pulp. 1 teaspoonful sugar. Water to cover the ears. 1 teaspoonful flour. 1 pint milk, or cream. 1 tablespoonful butter. 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.