Pea-Fowl Mulligatawny Soup
From Anglo-Indian cookery at home, 1895
Presented as published in 1895. 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
20Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.9 g
Carbohydrates3.3 g
Fiber3.2 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium88 mg
Potassium99 mg
Calcium117 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E1.5 mg
Vitamin K6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Choline3.9 mg
Caffeine0 mg
Water2837 g
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 1. The excerpt below is the record exactly as published.
Pea-Fowl Mulligatawny Soup— Having cleaned and jointed the fowl, boil in about three quarts of water with some black peppercorns and a small quantity of mixed spices. Continue boiling for three hours, removing the scum frequently. Now strain and keep aside. Fry some of the fowl meat with sliced onion, to a deep brown with butter ; throw it into the liquor ; replace on the fire, and boil gently for some minutes. Now put in a table- spoonful of curry-powder or jjas
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