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Mulligatawny Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for eight persons. Time: simmer from two to three hours.
Presented as published in 1892. 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
99Calories
5 gProtein
17 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein4.9 g
Carbohydrates17 g
Fiber5.3 g
Sugars2.8 g
Total Fat3 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol3.6 mg
Sodium176 mg
Potassium394 mg
Calcium72 mg
Iron3.2 mg
Magnesium33 mg
Phosphorus74 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A139 mcg
Vitamin E2.1 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 741. The excerpt below is the record exactly as published.
each of chives, turmeric, and cassia, two draclmas of cayenne, and rather more of black pepper. Put these ingredients with two large spoonfuls of rice flour into a basin, mix them with some of the broth the meat has been boiled in, and strain to the rest. Simmer until the soup is about the thickness of cream. Before taking it off the fire add the juice of a lemen
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