vegetarianvegandairy-freenut-free
Kerrie Soep (Curry Soup)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
- a calf's head
- three or four quarts of water
- some onions
- a couple of carrots
- two tablespoonfuls of curry powder
- one tablespoonful of flour
- a teaspoonful of brown sugar
- two teaspoonfuls of lemon
- salt to taste
Method
Boil the calf's head in water with onions and carrots for 6-7 hours.
Remove vegetables and head, strain stock, and leave overnight to cool.
Remove fat, cut head into small pieces.
Brown an onion in fat, add curry powder, flour, sugar, lemon, and salt, fry for 3 minutes, then stir into stock and boil for a few minutes.
Serve with boiled rice.
Nutrition per serving
32Calories
1 gProtein
7 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 15. The excerpt below is the record exactly as published.
Kerrie Soep. (Curry Soup.) Boil a calf's head in three or four quarts of water, with some onions, and a couple of carrots for six or seven hours. Remove the vegetables and head. Strain the stock into a basin, and leave standing till the next day ; when cold, remove all the fat. Take out the bones from the head, and cut the latter into small pieces. Brown an onion in fat, add two tablespoonfuls of curry powder, one tablespoonful of flour, a teaspoonful of brown sugar, two teaspoonfuls of lemon, and salt to taste
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