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Mulligatawny Soup
From Twentieth century home cook book, 1905
Serves 11
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 42. The excerpt below is the record exactly as published.
MULLIGATAWNY SOUP. Cut four apples, three or four nice onions, two carrots, two turnips, and one head of choice celery into three quarts of liquor, in which one or two fowls have been boiled, allow it to come to a good boil and then place it where it will simmer for about one-half pour ; add four tablespoonfuls of currie powder and one of flour
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