Mulligatawny
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
1960Calories
61 gProtein
151 gCarbs
120 gFat
Full nutrition (33 nutrients)
Calories1960 kcal
Protein61 g
Carbohydrates151 g
Fiber2.3 g
Sugars0.2 g
Total Fat120 g
Saturated Fat58 g
Monounsaturated Fat32 g
Polyunsaturated Fat8 g
Cholesterol419 mg
Sodium223 mg
Potassium878 mg
Calcium219 mg
Iron9.8 mg
Magnesium106 mg
Phosphorus685 mg
Zinc5.6 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A97 mcg
Vitamin E0.9 mg
Vitamin K9.3 mcg
Vitamin B61.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)24 mg
Folate424 mcg
Choline152 mg
Caffeine0 mg
Water313 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 — Curried cream of chicken, served with dice of chicken, rice
Cook this with the app: pantry check, scaling, and the assistant.