Mulligatawny Soup

Ingredients

• four onions
• one carrot
• two turnips
• one head of celery
• one or two fowls
• one tablespoonful of curry powder
• one tablespoonful of flour
• a teaspoonful of sugar

Method

1. 1

   Cut vegetables and add to liquor from boiled fowls, boil, then simmer for 20 minutes.

2. 2

   Add curry powder and flour, mix well, boil for 3 minutes, strain, and serve with pieces of roast chicken and boiled rice.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 17. The excerpt below is the record exactly as published.

MULLAGATAWNY SOUP. (As made in India.) Cut four onions, one carrot, two turnips, and one head of celery into three quarts of liquor, in which one or two fowls have been boiled; keep it over a brisk fire till it boils, then place it on a corner of the fire, and let it simmer twenty minutes ; add one tablespoonful of currie pow- der, and one tablespoonful of flour ; mix the whole well together, and let it boil three minutes ; pass it through a colander ; serve with pieces of roast chicken in it ; add boiled rice in a separate dish. It must be of good yellow color, and not too thick. If you find it too thick, add a little boil- ing water and a teaspoonful of sugar

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