gluten-freenut-free

Mulligatawny Soup

Name: Mulligatawny Soup
Yield: 7 servings
Ingredients: i fowl or i rabbit; 2 lbs. veal; 2 quarts stock; 1 onion; 2 apples; 1 tablespoon of curry powder; 2 oz. butter; i pint cream; a teaspoon of lemon juice

From The "A1" cookery book, 1901

Serves 7

Serve with boiled Patna rice instead of toast.

Presented as published in 1901. 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

i fowl or i rabbit
2 lbs. veal
2 quarts stock
1 onion
2 apples
1 tablespoon of curry powder
2 oz. butter
i pint cream
a teaspoon of lemon juice

Method

Cut up the fowl or rabbit or meat into small pieces, chop the apples and onion.
Mix the curry powder with the stock.
Heat the butter in the stew-pot, fry the meat, then the apples and onion.
Add the stock and let simmer for about two hours, or until the meat drops off the bones.
Strain the soup, cut up the meat into small pieces, thicken the soup with flour, add boiling cream, lemon juice, and pieces of meat, and season to taste with salt and pepper.

Nutrition per serving

555Calories

35 gProtein

21 gCarbs

43 gFat

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 13. The excerpt below is the record exactly as published.

Mulligatawny Soup. — i fowl or i rabbit or 2 lbs. veal can be used for this soup with 2 quarts stock, 1 onion, 2 apples, 1 tablespoon of curry powder, 2 oz. butter, i pint cream, and a teaspoon of lemon juice

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