Clear Mulligatawny Soup

Name: Clear Mulligatawny Soup
Ingredients: 1 teaspoonful mustard; 1 tablespoonful mustard seed; 4 tablespoonfuls curry powder; ½ tablespoonful salt; juice of 1 lemon

From Sea Cookery, 1911

Presented as published in 1911. 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

166Calories

8 gProtein

26 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein7.6 g

Carbohydrates26 g

Fiber17 g

Sugars4 g

Total Fat7.8 g

Saturated Fat0.7 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol0 mg

Sodium3575 mg

Potassium508 mg

Calcium187 mg

Iron6.3 mg

Magnesium112 mg

Phosphorus201 mg

Zinc1.9 mg

Copper0.4 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A1.7 mcg

Vitamin E6.8 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate43 mcg

Choline34 mg

Caffeine0 mg

Water96 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 27. The excerpt below is the record exactly as published.

CLEAR MULLIGATAWNY SOUP. 1 teaspoonful mustard, or 1 tablespoonful mustard seed 4 tablespoonfuls curry powder \ tablespoonful salt juice of 1 lemon

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