Mulligatawny Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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
480Calories
28 gProtein
65 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein28 g
Carbohydrates65 g
Fiber8.3 g
Sugars28 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol28 mg
Sodium1368 mg
Potassium1502 mg
Calcium129 mg
Iron3.8 mg
Magnesium83 mg
Phosphorus365 mg
Zinc2.1 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A9.5 mcg
Vitamin E1.9 mg
Vitamin K9.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)15 mg
Folate108 mcg
Choline109 mg
Caffeine0 mg
Water1140 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 11. The excerpt below is the record exactly as published.
Mulligatawny Soup. Chop the bone of a knuckle of veal small ; put it in a stewpan with a quart of good stock, 2 large onions, 1 teacupful of rice, 1 tablespoonful of cmiy powder
Cook this with the app: pantry check, scaling, and the assistant.