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Mulligatawney a la Delmonico
From The table, 1889
Serves 4
Presented as published in 1889. 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
97Calories
9 gProtein
9 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein9 g
Carbohydrates8.5 g
Fiber0.1 g
Sugars0.9 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol60 mg
Sodium128 mg
Potassium240 mg
Calcium90 mg
Iron7.2 mg
Magnesium28 mg
Phosphorus152 mg
Zinc59 mg
Copper4.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E1.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline98 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 96. The excerpt below is the record exactly as published.
Mulligatawney a la Delmonico. — The same as for No. 34, but instead of the printanier use two tablespoonfuls of rice, adding twelve medium-sized oysters
Cook this with the app: pantry check, scaling, and the assistant.