Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Indian
Mullagatawny Soup
From The Ideal cook book, 1899
Serves 16
Freshly grated coconut can be added, though not universally liked.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 or 4 large onions
- limbs of a rabbit or fowl
- 54 pts. of boiling stock
- 2 tablespoonfuls of currie powder
- 3 of browned flour
- part of a pickled mango
- some carefully boiled rice
- the juice of a lemon
Method
Slice and fry the onions in butter.
Add the floured limbs of rabbit or fowl and stew in boiling stock for one hour.
Strain, add more stock, and mix in curry powder and browned flour.
Simmer for twenty minutes.
Serve with boiled rice and mango.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 5. The excerpt below is the record exactly as published.
Mullagatawny Soup—lIngredients—Some good butter, 3 or 4 large onions, limbs of a rabbit or fowl, 54 pts. of boiling stock, 2 tablespoonfuls of currie powder, and 3 of browned flour, a little cold stock and meat, part of a pickled mango, some carefully boiled rice, the juice of a lemon
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