Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of stock
- two sticks of macaroni
- one teaspoonful of salt
- one-half saltspoonful of pepper
- one-half teaspoonful of pepper
- three stalks of celery
- one tablespoonful of curry pow- four tablespoonfuls of butter
- two teaspoonfuls of salt
- five tablespoonfuls of flour
- five quarts of water
- three pounds
- two large onions
- one small carrot one tablespoonful of curry pow- four tablespoonfuls of butter
- four tablespoonfuls of butter
- one side
- pepper
- salt
Directions
One quart of stock, Two sticks of macaroni,
One teaspoonful of salt, One-half saltspoonful of pepper.
Break the macaroni into small pieces; drop into boiling salted water and cook rapidly until the macaroni is tender; drain and allow the cold water to run over it; cut into one-fourth-inch pieces; heat the stock boiling hot ; season with pepper and salt; add the macaroni, and serve.
MULLIGATAWNEY.
Fowl, three pounds, One-half teaspoonful of pepper,
Two large onions, Veal, three pounds.
Three stalks of celery, One small carrot
One tablespoonful of curry pow- Four tablespoonfuls of butter,
dor. Two teaspoonfuls of salt,
Five tablespoonfuls of flour, Five quarts of water.
Cut the veal into small pieces; dress the fowl as if for roasting: put into the soup kettle ; add the water ; cover and let come to the boiling point; simmer for four hours, or until the fowl is tender; re- move the fowl from the kettle; put butter or chicken fat into a saucepan; cut vegetables very fine; cook in the butter fifteen minutes; skim the vegetables out of the fat and add them to the soup ; to the fat add the Hour and cook until brown ; then add the curry powder; add the whole to the soup, and cook for two hours; season with salt and pepper, then strain and skim ; remove skin and bone from the chicken ; cut into small pieces ; return the soup to the soup kettle after straining; add the chicken, and simmer gently for thirty minutes; serve with boiled rice.
Note. — To skim soup when you cannot allow it to stand until cold. Pour the soup into a bowl just large enough to hold it ; set the bowl on a plate or in another vessel and fill until it runs over; let stand two or three minutes, then slowly pour a little cold water in at one side, and the fat will run over into the plate.