Mulligatawny Soup

Name: Mulligatawny Soup
Yield: 16 servings
Ingredients: 3 or 4 large onions; limbs of a rabbit or fowl; 54 pints of boiling stock; 2 tablespoons of currie powder; 3 of browned flour; part of a pickled mango; the juice of a lemon; some carefully boiled rice

From Royal Victoria cook book, 1900

Serves 16

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 2. The excerpt below is the record exactly as published.

MULLAGATAWNY SOUP.—Ingredients—Some good butter, 3 or 4 large onions, limbs of a rabbit or fowl, 54 pints of boiling stock, 2 tablespoons of currie powder and 3 of browned flour, a little cold stock and meat, part of a pickled mango, some carefully boiled tice, the juice of a lemon

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