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Mulligatawny Soup
From The Swedish, French, American cook book, 1918
Serves 4
Fricadelles are small balls made from chicken mousse.
Presented as published in 1918. 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
93Calories
6 gProtein
10 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein6.2 g
Carbohydrates10 g
Fiber0.1 g
Sugars3.7 g
Total Fat5.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol15 mg
Sodium339 mg
Potassium255 mg
Calcium9.3 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate15 mcg
Choline22 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 54. The excerpt below is the record exactly as published.
Mulligatawny Soup ( Soupe Mulligatawny) a l’lndienne Put one tablespoon butter in a saucepan; add one tablespoon flour, four cups chicken broth, one half teaspoonful curry powder
Cook this with the app: pantry check, scaling, and the assistant.