Mulligatawny Soup

Name: Mulligatawny Soup
Ingredients: Remain.s of cold fowl,; ijquart.s of water.; I tablespoonful of grated cocoanut.; I oz. of flour.; I teaspoonful of Liebig’s Co.’s Extract of Meat.; I tablespoonful of curry powder.; I large onion.

From The St. Mungo cookery book, 1904

Recipe appears to be cut off.

Presented as published in 1904. 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 The St. Mungo cookery book (1904) by Jean Lambie, page 3. The excerpt below is the record exactly as published.

MULLAGATAWNY SOUP. Remain.s of cold fowl, ijquart.s of water. I tablespoonful of grated cocoanut. I oz. of flour. I teaspoonful of Liebig’s Co.’s Extract of Meat. I tablespoonful of curry powder. I large onion.

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