White Indian Soup

Ingredients

• an onion cut into very thin rings
• two ounces of butter
• twenty-four cloves
• a tablespoonful of the very best curry powder
• one pint of water
• one pint of fresh curds
• a stick of cinnamon
• a blade of mace
• the seeds of twelve cardamoms
• two beads of garlic chopped
• three bay leaves
• a few leaves of tarragon and chervil

Method

1. 1

   Fry onion and cloves in butter, add curry powder and water.

2. 2

   Mix with pea flour, thicken, then add curds, spices, and herbs.

3. 3

   Simmer for an hour, strain, and serve with boiled rice.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

White Indian Soup Cut up an onion into very thin rings ; fry it — in two ounces of butter with twenty-four cloves — to a delicate brown. Now add a tablespoonful of the very best curry powder ; stir in one pint of water ; add it to two tablespoonfuls of pea flour that has been mixed to the consistency of cream in a little cold water ; allow it to thicken a little, and then add one pint of fresh curds, a stick of cinnamon, a blade of mace, the seeds of twelve cardamoms, two beads of garlic chopped, three bay leaves, a few leaves of tarragon and chervil

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