Mulligatawny Soup

Ingredients

• Two quarts of white stock
• 2 apples
• half a turnip
• 2 onions
• 1 small carrot
• 2 lumps of sugar
• 1 teaspoonful salt
• 2 oz. flour
• 2 oz. butter
• 1 tablespoonful curry powder

Method

1. 1

   Cut up the apples and vegetables, and fry in the butter ten minutes, add the flour and curry powder, stir until well mixed, pour in the stock or same quantity of water, and a teaspoonful of Liebig Company's Extract; stir until boiling, let it simmer until the vegetables are tender, skimming occasionally.

2. 2

   Rub all through a sieve, add the salt, sugar, and a squeeze of lemon juice.

3. 3

   Serve with boiled rice in a separate dish.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 11. The excerpt below is the record exactly as published.

Mulligatawny Soup. Two quarts of white stock, 2 apples, half a turnip, 2 onions, 1 small carrot, 2 lumps of sugar, 1 teaspoonful salt, 2 oz. flour, 2 oz. butter, 1 tablespoonful curry powder

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