Mulligatawny Soup

Ingredients

• 4 oz. shredded onion
• 1 oz. fat
• 0.5 oz. curry powder
• 2 oz. rice
• 1 oz. chopped chutney
• 0.5 oz. salt
• 1 or 2 tomatoes
• 1 small sour apple
• bunch of aromatic herbs
• half a lemon
• 8 or 4 crushed cardamon seeds
• 1 quart of water or stock
• 1 teaspoonful of corn flour
• 1 tablespoonful cooked rice for garnish

Method

1. 1

   Fry the onion with the fat, and as soon as the onion begins to cook add the curry powder and fry together.

2. 2

   Cover with the water or stock, add the rice, chutney, tomatoes, the apple cut finely, cardamon seeds, herbs and salt.

3. 3

   Cook for 30 to 40 minutes.

4. 4

   Drain off the liquid, pass the drained material through a mincer, return to the liquid and thicken with the corn flour.

5. 5

   Taste and correct the seasoning, add the lemon juice, and garnish with cooked rice.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 7. The excerpt below is the record exactly as published.

Mulligatawny Soup Materials.—4 oz. shredded onion, 1 oz. fat, } oz. curry powder, 2 oz. rice, 1 oz. chopped chutney, } oz. salt, 1 or 2 tomatoes, — 1 small sour apple, bunch of aromatic herbs, _ half a lemon, 8 or 4 crushed cardamon seeds, - 1 quart of water or stock, 1 teaspoonful | of corn flour, 1 tablespoonful cooked rice for garnish

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