Muligatawny Soup
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 9. The excerpt below is the record exactly as published.
MULIGATAWNY SOUP. One good sized chicken, cut in pieces, add a knuckle of veal, tour quarts of water, salt, boil three hours until reduced to one and one-half quarts, fry two red onions in one ounce of butter; into a pint of stock put one ounce of curry powder, to this add the onion and balance of stock, season to taste, add to each plate a slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.