Mulligatawney Soup
Serves 8
Serve with plain boiled rice in a separate dish or with small squares of fried or toasted bread.
A modern interpretation · AI-generated from the original record
Ingredients
- One chicken or fowl weighing three pounds
- three pounds of veal
- two large onions
- two large slices of carrot
- four stalks of celery
- three large table-spoonfuls of butter
- one table-spoonful of curry powder
- four of flour
- salt, pepper
- five quarts of water
Method
Take two table-spoonfuls of the fat from the opening in the chicken and put in the soup pot.
As soon as melted, put in the vegetables, which have been cut very fine.
Let all cook together for twenty minutes, stirring frequently.
Then add the veal, cut into small pieces.
Cook fifteen minutes longer; then add the whole chicken and the water.
Cover, and let it come to a boil.
Skim, and set back where it will simmer for four hours.
Nutrition per serving
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 31. The excerpt below is the record exactly as published.
Mulligatawney Soup. One chicken or fowl weighing three pounds, three pounds of veal, two large onions, two large slices of carrot, four stalks of celery, three large table -spoonfuls of butter, one table-spoonful of curry powder, four of flour, salt, pepper, five quarts of water
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