Mulligatawny

Ingredients

• an onion
• a turnip
• half a pound of lean chipped ham
• one cupful of flour
• three quarts of hot stock
• a three-pound can of tomatoes
• a cupful of boiled rice
• a tablespoonful of curry powder
• salt to taste
• pepper to taste

Method

1. 1

   Brown onion, turnip, and ham, stir in flour, pour over stock, add tomatoes, and boil for 2 hours.

2. 2

   Strain, add chicken and rice, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.

salt to taste. Mulligatawny. Brown an onion and a turnip with half a pound of lean chipped ham in a sauce pan; stir in one cupful of flour and pour over all three quarts of hot stock, add a three-pound can of tomatoes and boil two hours, put through a sieve. Have ready the meat of a chicken cut in dices and a cupful of boiled rice. Season with a tablespoon- ful of curry powder, salt and pepper. Pea Soup. Take a can of peas or a quart of fresh peas, ^^ . boil until tender and rub through a r ^^^^^^^^^^ sieve, add a quart of milk, two ,L _ If >' ;_^1;3p\. tablespoonfuls of butter, salt and pepper to taste

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