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Mrs. Davenport's Corn Soup (No. 2)

Name: Mrs. Davenport's Corn Soup (No. 2)
Yield: 6 servings
Ingredients: 12 ears of corn; 1 1/2 pints of water; 2 pints new milk; 2 eggs; 2 tablespoons of butter; 1 tablespoon of flour

From The Blue grass cook book, 1904

Serves 6

Presented as published in 1904. 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

198Calories

8 gProtein

31 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories198 kcal

Protein7.8 g

Carbohydrates31 g

Fiber4.9 g

Sugars15 g

Total Fat8.5 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol72 mg

Sodium28 mg

Potassium501 mg

Calcium15 mg

Iron1.1 mg

Magnesium55 mg

Phosphorus186 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.3 mg

Folate9.9 mcg

Choline49 mg

Caffeine0 mg

Water292 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 15. The excerpt below is the record exactly as published.

MRS. DAVENPORT'S CORN SOUP (No. 2) 12 ears of com, 1^ pints of water, 2 pints new milk, 2 eggs, 2 tablespoons of butter, 1 tablespoon of flour

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