Mulligatawney Soup

Ingredients

• 1 tablespoon melted Crisco
• 1 minced onion
• 1 tablespoon minced cooked ham
• 3 cloves
• % carrot
• | stick celery
• 14 cup cooked chicken
• 3 pints of chicken stock
• % a green apple
• 4% cup stewed or canned tomatoes
• 1 teaspoon tomato catsup
• | teaspoon curry powder
• 2 tablespoons boiled rice
• 1 teaspoon salt
• 2 drops Tabasco sauce

Method

1. 1

   Sauté onion, ham, cloves, carrot, and celery in Crisco.

2. 2

   Add chicken and stock, cook for 15 minutes.

3. 3

   Add apple, tomatoes, catsup, curry powder, rice, salt, and Tabasco.

4. 4

   Simmer for 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 89. The excerpt below is the record exactly as published.

Mulligatawney Soup Roast Pork, Frozen Apple Sauce Potatoes Creamed Onions Indian Salad Toasted Biscuits Cheese Mocha Souffle Coffee *Mulligatawney Soup—Saute in 1 tablespoon melted Crisco, 1 minced onion, 1 tablespoon minced cooked ham, 3 cloves, % carrot, and | stick celery, minced fine, 14 cup cooked chicken cut in dice, and 3 pints of chicken stock. Cook fifteen min-— utes, add % a green apple, diced, 4% cup stewed or canned tomatoes, 1 teaspoon tomato catsup, | teaspoon curry powder, 2 tablespoons boiled rice, 1 teaspoon salt, and 2 drops Tabasco sauce

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