Mulligatawny Soup
From The Apsley cookery book, 1905
Use any leftover curried vegetables.
Presented as published in 1905. 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 Apsley cookery book (1905) by Webster, John J. Mrs, page 13. The excerpt below is the record exactly as published.
Mulligatawny Soup. Ingredients. Six tablespoonfuls of cold curried I Three Bay leaves. vegetables. | One pint and a half of Water
Cook this with the app: pantry check, scaling, and the assistant.