Mulligatawny Soup
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
Nutrition per serving
655Calories
68 gProtein
47 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein68 g
Carbohydrates47 g
Fiber1.7 g
Sugars22 g
Total Fat23 g
Saturated Fat6.6 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol195 mg
Sodium5984 mg
Potassium1446 mg
Calcium61 mg
Iron5.3 mg
Magnesium92 mg
Phosphorus1090 mg
Zinc7.6 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D2.7 mcg
Vitamin C3.5 mg
Vitamin A560 mcg
Vitamin E1 mg
Vitamin K7.9 mcg
Vitamin B61.4 mg
Vitamin B121.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate75 mcg
Choline300 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 9. The excerpt below is the record exactly as published.
MULLIGATAWNY SOUP. INGREDIENTS. 1 lb. lean ham 1 carrot 1 oz. flour
Cook this with the app: pantry check, scaling, and the assistant.