Mikado Soup

Name: Mikado Soup
Ingredients: I lb. of veal or muUon; I 02. of butler; I large onion; J lb. of rice; I dessertspoonful of salt; I tomato; I teaspoonful of curry powder; to break fastcupfuls of water

From The St. Mungo cookery book, 1904

Miss Eliza Hamilton, 1 Myrtle Pk., Crosshill, Glasgow.

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

916Calories

19 gProtein

201 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories916 kcal

Protein19 g

Carbohydrates201 g

Fiber8 g

Sugars9.8 g

Total Fat25 g

Saturated Fat0.5 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol66 mg

Sodium2431 mg

Potassium817 mg

Calcium197 mg

Iron11 mg

Magnesium114 mg

Phosphorus346 mg

Zinc3.1 mg

Copper0.9 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A50 mcg

Vitamin E1.4 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)10 mg

Folate572 mcg

Choline32 mg

Caffeine0 mg

Water2642 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 3. The excerpt below is the record exactly as published.

MIKADO SOUP. I lb. of veal or muUon. I 02. of butler. I large onion. J lb. of rice. I dessertspoonful of salt. I tomato. I teaspoonful of curry powder. to break fastcupfuls of water

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