Mulligatawny Soup

Ingredients

• 6 cups chicken stock
• salt, pepper, cayenne
• ^ cup onion
• | cup cooked chicken
• 2 tablespoons chopped cooked ham
• 2 cups tomato
• 1 tablespoon carrot
• ^ cup green apple
• 4 cloves
• 1 tablespoon tomato catsup
• 1 teaspoon curry powder
• ^ cup boiled rice
• 1 teaspoon chopped parsley
• 1 lemon sliced

Method

1. 1

   Melt butter, add vegetables, and cook five minutes.

2. 2

   Add remaining ingredients, except lemon, and cook one half hour.

3. 3

   Serve garnished with lemon.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 24. The excerpt below is the record exactly as published.

Mulligatawny Soup 6 cups chicken stock salt, pepper, cayenne ^ cup onion | cup cooked chicken 2 tablespoons chopped cooked ham 2 cups tomato 1 tablespoon carrot ^ cup green apple 4 cloves 1 tablespoon tomato catsup 1 teaspoon curry powder ^ cup boiled rice 1 teaspoon chopped parsley 1 lemon sliced

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