Mulligatawny Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Patience is key in preparing this soup.
Presented as published in 1892. 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
- sour apples in its composition
- young green gooseberries
Method
Prepare the soup by frying onions and apples, then rub through a tamis.
If sour apples are unavailable, substitute with green gooseberries.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 43. The excerpt below is the record exactly as published.
Mulligatawny soup is another not exactly thick soup, and yet not a puree, but a mixture of the two that we may here allude to, though perhaps a little out of its proper place. Here again the secret of success is patience in rubbing the fried onion, apples, &c., through the tamis; but we will speak of the tamis more fully when we come to " Purees." There is one little point in which mul- ligatawny soup differs from others, and that is, it requires sour apples in its composition. Of course apples, especially sour ones, cannot always be obtained in spring. There are few points in which a knowledge of the priixciples of cookery becomes more beneficial than when such knowledge enables the cook to substitute one ingredient for another. Ingenuity on the part of the cook on this point is a crucial test of excellence. Suppose the time of year is such that no apples can be obtained, the probability is that young green goosebex'ries
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.