Mullagatawny Soup

Name: Mullagatawny Soup
Ingredients: three pounds chicken; one pound veal bones; two onions; two sour apples; four quarts cold water; one tablespoon fat; one tablespoon curry powder; one teaspoon salt; one teaspoon sugar; four cloves; four peppercorns; juice of one lemon

From Council cook book, 1908

Presented as published in 1908. 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

4000Calories

350 gProtein

105 gCarbs

244 gFat

Full nutrition (34 nutrients)

Calories4000 kcal

Protein350 g

Carbohydrates105 g

Fiber23 g

Sugars56 g

Total Fat244 g

Saturated Fat73 g

Monounsaturated Fat100 g

Polyunsaturated Fat48 g

Omega-30.1 g

Cholesterol1315 mg

Sodium4000 mg

Potassium3768 mg

Calcium611 mg

Iron22 mg

Magnesium432 mg

Phosphorus2188 mg

Zinc20 mg

Copper1.5 mg

Manganese14 mg

Vitamin D2.7 mcg

Vitamin C111 mg

Vitamin A577 mcg

Vitamin E7.8 mg

Vitamin K61 mcg

Vitamin B65.4 mg

Vitamin B124.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)94 mg

Folate158 mcg

Choline860 mg

Caffeine0 mg

Water5680 g

As published

This recipe was extracted from Council cook book (1908), page 5. The excerpt below is the record exactly as published.

one teaspoon salt. Strain and add one pint oysters. Serve in bouillon cups. Mullagatawny Soup. Three pounds chicken, one pound veal bones, two onions, two sour apples, four quarts cold water, one tablespoon fat, one tablespoon curry powder, one tea- spoon salt, one teaspoon sugar, four cloves, four peppercorns, juice of one lemon

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