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Mulligatawney Soup
From The white ribbon cook book, 1894
Serves 1
Three rabbits may be used in place of the chicken.
Presented as published in 1894. 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
615Calories
38 gProtein
60 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein38 g
Carbohydrates60 g
Fiber16 g
Sugars21 g
Total Fat29 g
Saturated Fat8.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol128 mg
Sodium193 mg
Potassium1251 mg
Calcium262 mg
Iron5.1 mg
Magnesium135 mg
Phosphorus409 mg
Zinc3.5 mg
Copper0.3 mg
Manganese13 mg
Vitamin D0.3 mcg
Vitamin C63 mg
Vitamin A72 mcg
Vitamin E2.4 mg
Vitamin K33 mcg
Vitamin B61.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate106 mcg
Choline139 mg
Caffeine0 mg
Water560 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 10. The excerpt below is the record exactly as published.
Mulligatawney Soup— One chicken (or 3 rab- bits), 3 small onions, butter, curry powder, 3^ lemon, cloves. Cut up a good-sized chicken as for a fricassee; cut 3 small onions in slices, put a tablespoonful of butter in a frying-pan, add the chicken and onion, and stir till a nice brown; mix well with these a tablespoonful of curry powder, 4 whole cloves
Cook this with the app: pantry check, scaling, and the assistant.