Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Clear Mulligatawny Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Boiled rice should be handed with the soup.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 tablespoonful of grated Cocoanut
- iqt. Stock
- 1 Apple
- 1 Onion
- 1 tablespoonful Curry Powder
- 1 dessert-spoonful of Paste
- 1 dessert-spoonful of Chutney
- 2 shells and whites of Eggs
- Rb. of shredded Beef
Method
Put stock in a stewpan with shredded beef and egg shells.
Mix grated apple, cocoanut, curry powder, paste, and chutney, add to stock, whisk till boiling, let settle, strain through a napkin, warm, and serve.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 4. The excerpt below is the record exactly as published.
Clear Mulligatawny Soup. 1 tablespoonful of grated Cocoanut. iqt. Stock. 1 Apple. 1 Onion. 1 tablespoonful Curry Powder. 1 dessert-spoonful of Paste. 1 dessert-spoonful of Chutney. 2 shells and whites of Eggs. Rb. of shredded Beef
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