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Green Corn Soup
From Cooking for profit, 1886
Serves 11
Presented as published in 1886. 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
521Calories
15 gProtein
37 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein15 g
Carbohydrates37 g
Fiber0.7 g
Sugars15 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol48 mg
Sodium3361 mg
Potassium711 mg
Calcium144 mg
Iron3 mg
Magnesium43 mg
Phosphorus229 mg
Zinc5.2 mg
Copper0.9 mg
Manganese1.3 mg
Vitamin D1.5 mcg
Vitamin C3.5 mg
Vitamin A103 mcg
Vitamin E3.9 mg
Vitamin K9.9 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate30 mcg
Choline57 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 222. The excerpt below is the record exactly as published.
Green Corn Soup. Any good simple soup not specially flavored may have grated corn and some milk added to it and will be generally acceptable. For a rule for 30 to 35 per- sons take: 5 quarts soup stock. I or 2 quarts milk. I can of corn or a quart of green corn grated. I tablespoon minced onion. % lb, salt pork
Cook this with the app: pantry check, scaling, and the assistant.