Mulligatawny a la Dehnonico
From The new practical cookery guide, 1913
Presented as published in 1913. 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
989Calories
21 gProtein
28 gCarbs
88 gFat
Full nutrition (33 nutrients)
Calories989 kcal
Protein21 g
Carbohydrates28 g
Fiber5.5 g
Sugars6.8 g
Total Fat88 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.3 g
Cholesterol340 mg
Sodium260 mg
Potassium1113 mg
Calcium315 mg
Iron11 mg
Magnesium89 mg
Phosphorus425 mg
Zinc98 mg
Copper7.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K8.1 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate62 mcg
Choline161 mg
Caffeine0 mg
Water566 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 39. The excerpt below is the record exactly as published.
Mulligatawny a la Dehnonico — As above, served with dice of aubergine and bearded oysters
Cook this with the app: pantry check, scaling, and the assistant.