Mulligatawny Soup

Name: Mulligatawny Soup
Ingredients: 1 lb. Veal; 1 Apple; 1 Onion; 1 Lemon; 1 Carrot; 1 Turnip; 1 oz. Cocoanut; 1 quart Water; 1 oz. Curry Powder; 1 oz. Flour

From Gas cookery, 1885

Use an old saucepan and an iron spoon, as the curry will discolor the utensils.

Presented as published in 1885. 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

1090Calories

100 gProtein

99 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1090 kcal

Protein100 g

Carbohydrates99 g

Fiber27 g

Sugars37 g

Total Fat36 g

Saturated Fat13 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol372 mg

Sodium480 mg

Potassium2834 mg

Calcium379 mg

Iron12 mg

Magnesium248 mg

Phosphorus1193 mg

Zinc16 mg

Copper1.2 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C107 mg

Vitamin A506 mcg

Vitamin E9 mg

Vitamin K38 mcg

Vitamin B62.5 mg

Vitamin B126.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)38 mg

Folate243 mcg

Choline44 mg

Caffeine0 mg

Water1822 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 3. The excerpt below is the record exactly as published.

ulliGatawns Soup. Ingredients. — 1 lb. Veal, 1 Apple, 1 Onion, 1 Lemon, 1 Carrot, 1 Turnip, 1 oz. Cocoanut, 1 quart Water, oz. Curry Powder, 1 oz. Flour

Cook this with the app: pantry check, scaling, and the assistant.