Indian
Good Vegetable Mullagatawny
From Modern cookery, in all its branches, 1884
Serves 6
Rice may be served with this soup. The curry powder can be omitted for a plain vegetable potage.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 63. The excerpt below is the record exactly as published.
OOD VEGETABLE MULL AGAT AWN Y. Dissolve in a large stewpan or thick iron saucepan, four ounces of butter, and when it is on the point of browning, throw in four large mild onions sliced, three pounds weight of young vegetable marrow cut in large dice and cleared from the skin and seeds, four large or six moderate -sized cucumbers, pared, split, and emptied likewise of their seeds, and from three to six large acid apples, ac- cording to the taste ; shake the pan often, and stew these over a gentle fire until they are tolerably tender ; then strew lightly over and mix well amongst them, three heaped tablespoonsful of mild currie powder, with nearly a third as much of salt, and let the vege- tables stew from twenty to thirty minutes longer ; then pour to them gradually sufficient boiling -water (broth or stock if preferred) to just cover them, and when they are reduced almost to a pulp press the whole through a hair-sieve with a wooden spoon, and heat it in a clean stewpan, with as much additional liquid as will make two quarts with that which was first added. Give any flavouring that may be needed, whether of salt, cayenne, or acid, and serve the soup extremely hot. Should any butter appear on the surface, let it be carefully skimmed off, or stir in a small dessertspoonful of arrow-root
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