Mulligatawny Soup (Clear)
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 6. The excerpt below is the record exactly as published.
MULLIGATAWNY SOUP (Clear). 2 quarts 2nd stock. 1 tomato. 2 apples. Whites and shells of 2 eggs. Some pieces cooked chicken. Some boiled rice. A few drops lemon juice. 1 teaspoonful curry powder. 1 ,, curry paste. 2 onions. 1 dessertspoonful salt
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