Lholl or Split Poa Soup. — Soajc about a pint of them
in water for some hours ; then boil till they are sufficientlv
soft to bo easily mashed. Put the mass into some stock
with a little lean bacon or ham bone, and a piece of
celery. Boil for half-aii-hour. Accompany the soup
with some bread, cut in dice, and fried crisp✪ Lholl or Split Pea Soup.
Plain Pice Soup.- Thoroughly wash a handful of rice
(Bengal preferably), parboil and dry it. Having already
made some good gravy soup, well seasoned✪ Plain Rice Soup, add your rice,
SOUPS.
5
and give the whole a boil till the rice is thoroughly done.
The making of the gravy soup is sufficiently well under-
stood in this country to need any instructions from me.
Pepper Water Soup. — This is such a favourite with
most old Indians, especially those who have lived in the
Madras Presidency, that I must be excused from dwelling
at some length on the subject.
No. 1. Plain Pepper Water Soup. — Gret together
the following ingredients : Coriander, cummin, and
mustard seed, mixed, one dessertspoonful. Dried
capsicums or chillies, from one to six. Saffron powder,
half a dessertspoonful. G-arlic, three cloves. Tamarind,
two ounces. Barring the last two, dry (in the oven) and
thoroughly pound the others ; then put the whole in a
saucepan with a quart of cold water✪ Plain Pepper Water Soup, mix well, cover close,
and boil for forty minutes. After allowing the liquor to
settle, strain it through a clean rough towel. Into
another vessel put a dessertspoonful of “ ghee ” or
butter, in which fry half an onion to a dark brown ; over
this pour your soup, previously strained, and give it a
boil np. It can be drunk like tea from a cup or eaten
like curry or mulligatawny with boiled rice. An ex-
cellent remedy for a “ sick headache.”
No. II. Dhall, or Eed Pulse Pepper Water
Soup. — In two pints of water, boil a large cupful of the
grain till sufficiently soft, and strain it. Into the same
water put the following, well ground: A small piece of
saffron or turmeric, one or two chillies or capsicums, a few
cloves of garlic, and a teaspoonful of each of the following,
G ANGLO-Ils^DIAN COOKERY.
pepper, mustard, cummin seeds, also a tablespoonful of
either tamarind water or vinegar. Boil for twenty
minutes. In another pan, fry half an onion in “ ghee ”
or butter well brown, j:)Our in your pepper water, and
give the whole another boil. To be eaten in the same
wav as the last.
No. III. Dhall, or Red Pulse Pepper Water
Soup✪ Dhall, or Red Pulse Pepper Water Soup. — Preferably in an iron j3an, fry an ounce of the
pulse and an ounce of black pepper with a dessertspoonful
of “ ghee ” or butter ; having done which, grind or pound
the mixture to a paste. Add two tablespoonsful of
tamarind water and two teacuj)s of water, and as it boils
add a teasi^oonful each of cummin, fenugreek, and
mustard seed, previously fried in “ ghee ” or butter. Eat
in the same wa.y.
No. IV. Prawn Powder Pepper Water Soup. —
Make your soup as in No. I. ; add two dessertspoonsfuls of
l>rawn powder and a little lime or lemon juice ; give it
one boil and serve. To be eaten as the others.
Page 2 · 4 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lholl or Split Pea Soup. — Soak about a pint of them in water for some hours ; then boil till they are sufficiently soft to be easily mashed. Put the mass into some stock with a little lean bacon or ham bone, and a piece of celery. Boil for half-an-hour. Accompany the soup with some bread, cut in dice, and fried crisp.
Plain Rice Soup. — Thoroughly wash a handful of rice (Bengal preferably), parboil and dry it. Having already made some good gravy soup, well seasoned, add your rice,
SOUPS.
and give the whole a boil till the rice is thoroughly done. The making of the gravy soup is sufficiently well understood in this country to need any instructions from me.
Pepper Water Soup. — This is such a favourite with most old Indians, especially those who have lived in the Madras Presidency, that I must be excused from dwelling at some length on the subject.
No. 1. Plain Pepper Water Soup. — Get together the following ingredients : Coriander, cummin, and
mustard seed, mixed, one dessertspoonful. Dried capsicums or chillies, from one to six. Saffron powder, half a dessertspoonful. G-arlic, three cloves. Tamarind, two ounces. Barring the last two, dry (in the oven) and thoroughly pound the others ; then put the whole in a saucepan with a quart of cold water, mix well, cover close, and boil for forty minutes. After allowing the liquor to settle, strain it through a clean rough towel. Into another vessel put a dessertspoonful of “ ghee ” or butter, in which fry half an onion to a dark brown ; over this pour your soup, previously strained, and give it a boil np. It can be drunk like tea from a cup or eaten like curry or mulligatawny with boiled rice. An excellent remedy for a “ sick headache.”
No. II. Dhall, or Red Pulse Pepper Water Soup. — In two pints of water, boil a large cupful of the grain till sufficiently soft, and strain it. Into the same water put the following, well ground: A small piece of saffron or turmeric, one or two chillies or capsicums, a few cloves of garlic, and a teaspoonful of each of the following,
pepper, mustard, cummin seeds, also a tablespoonful of either tamarind water or vinegar. Boil for twenty minutes. In another pan, fry half an onion in “ ghee ” or butter well brown, j:)Our in your pepper water, and give the whole another boil. To be eaten in the same wav as the last.
No. III. Dhall, or Red Pulse Pepper Water Soup. — Preferably in an iron j3an, fry an ounce of the pulse and an ounce of black pepper with a dessertspoonful of “ ghee ” or butter ; having done which, grind or pound the mixture to a paste. Add two tablespoonsful of tamarind water and two teacuj)s of water, and as it boils add a teasi^oonful each of cummin, fenugreek, and mustard seed, previously fried in “ ghee ” or butter. Eat in the same wa.y.
No. IV. Prawn Powder Pepper Water Soup. — Make your soup as in No. I. ; add two dessertspoonsfuls of l>rawn powder and a little lime or lemon juice ; give it one boil and serve. To be eaten as the others.
Records on this page
Lholl or Split Pea SoupPlain Rice SoupPlain Pepper Water SoupDhall, or Red Pulse Pepper Water Soup