Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Veal | 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
- three heads of celery
- one quart of soup stock
- two quarts of milk
- two quarts of veal stock
- half pint of cream
- two quarts of good veal stock in which you have boiled carrots
- two tablespoonfuls will probably be sufficient
- a pound of rice
- a pint of cream
- one onion
- one chicken
- one large spoonful of rice
- pepper
- salt
- white pepper
- cayenne
Directions
Take the white part of three heads of celery, half a pound of rice, one onion, one quart of soup stock, two quarts of milk, pepper and salt, and a little roux. Cut up the celery and onions very small, boil them in the stock until quite tender, add the milk and the rice, and boil together until quite a pulp, add pepper and salt and a little roux, strain through a fine hair sieve or metal
strainer, and boil a few minutes, taking care it does not ,
burn. Serve some small croutons of fried bread with it.
MULLAGATAWNY.
Take one chicken or rabbit, butter, flour, two quarts of veal stock, salt, white pepper, curry powder, cayenne pepper and salt, one large spoonful of rice, half pint of cream. Stew a chicken or a rabbit in a little butter until tender, and when done wash in warm water. Put a little butter and flour in another stewpan, stir for five minutes, then add two quarts of good veal stock in which you have boiled carrots, turnips, celery and onions: the stock being also flavoured with salt and white pepper, and carefully skimmed and strained. Boil for fifteen minutes, then add the chicken or rabbit cut in small pieces, flavour with curry powder, cayenne pepper and salt, put in a large spoon ‘al of rice, and boil until the rice is tender. Skim carefully, and before serving stir in half a pint of cream. The quantity of curry powder must depend upon taste; two tablespoonfuls will probably be sufficient for this quantity of soup.