Clear Mulligatawny

Name: Clear Mulligatawny
Ingredients: 1 quart first stock; 4 oz. juicy beef; 1 gill of water; 1 tablespoonful of curry powder; 1 teaspoonful curry paste; 1 onion; 1 small carrot; 1 apple; Salt; Lemon juice

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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

868Calories

47 gProtein

81 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories868 kcal

Protein47 g

Carbohydrates81 g

Fiber11 g

Sugars43 g

Total Fat40 g

Saturated Fat14 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol112 mg

Sodium1475 mg

Potassium1964 mg

Calcium146 mg

Iron6.2 mg

Magnesium108 mg

Phosphorus544 mg

Zinc6.2 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A514 mcg

Vitamin E2.8 mg

Vitamin K19 mcg

Vitamin B61.3 mg

Vitamin B123 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)20 mg

Folate100 mcg

Choline113 mg

Caffeine0 mg

Water1399 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 1. The excerpt below is the record exactly as published.

CLEAR MULLIGATAWNY. 1 quart first stock. 4 oz. juicy beef. 1 gill of water. 1 white and shell of egg. 1 tablespoonful of curry 1 teaspoonful curry paste. 1 onion. 1 small carrot, i apple. Salt. Lemon juice

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