Summer or Winter Corn Soup
From The housekeeper's companion, 1883
Can use canned or dried corn.
Presented as published in 1883. 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
818Calories
27 gProtein
144 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories818 kcal
Protein27 g
Carbohydrates144 g
Fiber22 g
Sugars66 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium171 mg
Potassium2209 mg
Calcium179 mg
Iron4.4 mg
Magnesium293 mg
Phosphorus696 mg
Zinc5.1 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water6395 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 73. The excerpt below is the record exactly as published.
Summer or Winter Corn Soup. — Boil a leg of mutton or shank of beef in six quarts of water for four hours. After the meat and fat have been removed (it is better to stand over one day to cool, so that the grease may all be taken off), add a quart or more of sweet corn nicely cut from the cob, and boil twenty or thirty minutes. In cutting the corn (with a sharp knife) take off only the point of the kernels, and scrape the milk or pulp^ thus avoiding the hull or skin, which is indigesti- ble and unpalatable. Just before serving, add to the soup a coffee-cup of cream, with two tablespoonfuls of flour
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