Clear Mulligatawny

Ingredients

• Three quarts of Second Stock
• Four Onions
• Six Apples
• Two Shalots
• One Leek
• Six Cardamom Seeds
• One tablespoonful of Mustard Seed
• Three tablespoonfuls of Curry Powder
• Two tablespoonfuls of Curry Paste
• One tablespoonful of Salt
• Juice of one Lemon

Method

1. 1

   Put all ingredients except lemon juice and eggs in a stewpan, add stock, and boil for two hours.

2. 2

   When cold, add beaten egg whites with a little cold water.

3. 3

   Boil again, clarify, strain, add lemon juice, and serve with cooked chicken and rice.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 4. The excerpt below is the record exactly as published.

Clear Mulligatawny, Ingredients. Three quarts of Second Stock. Four Onions. Six Apples. Two Shalots. Four whites of Eggs. One Leek. Six Cardamom Seeds. One tablespoonful of Mustard Seed. Three tablespoonfuls of Curry Powder. Two tablespoonfuls of Curry Paste. One tablespoonful of Salt. Juice of one Lemon

Cook this with the app: pantry check, scaling, and the assistant.