Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

nut-free

Mulligatawney Soup

Name: Mulligatawney Soup
Yield: 2 servings
Ingredients: Cut up 2 or more chickens; carrot; onion; 2 heads of celery; 1 good tablespoonful of curry powder; the same quantity of curry paste; 4 ozs. butter; as much flour as will thicken; the broth the chickens were boiled in

From The Portland Woman's Exchange Cook Book, 1913

Serves 2

A modern interpretation · AI-generated from the original record

Ingredients

Cut up 2 or more chickens
carrot
onion
2 heads of celery
1 good tablespoonful of curry powder
the same quantity of curry paste
4 ozs. butter
as much flour as will thicken
the broth the chickens were boiled in

Method

Place chickens in a stewpan with carrot, onion, celery, parsley, thyme, bayleaf, cloves, and mace.
Fill with veal broth.
Strain chicken, cool, and trim.
Fry onions, carrot, and celery in butter until brown.
Add flour, curry powder, and paste, then mix in broth.
Clarify, sieve into puree, and pour over chicken pieces.
Serve with boiled rice.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 6. The excerpt below is the record exactly as published.

Mulligatawney Soup. Cut up 2 or more chickens as for fricassee; place them neatly in a stewpan in which previously put carrot, onion, celery, parsley, thyme, bayleaf, cloves and mace. Fill up with good veal broth and when the pieces of chicken are nearly soOps 21 done, strain them off into a sieve, saving their broth in a basin. Cool the pieces of the chicken in very cold water and then take them up on a clean napkin, trim them neatly and place them in a soup pot, to be put into the soup afterwards. Then cut 4 large onions in half, taking out the head or root part, and again cut these in slices. Place them in a stewpan with 4 ozs. butter, a carrot and 2 heads of celery, cut small, and fry these over a slow fire until the onion is nearly melted and become of a fine light brown color. Then throw in as much flour as will thicken the quantity of soup you wish to make. Stir this on the Are 2 or 3 minutes, and after adding a good tablespoonful of curry powder and the same quantity of curry paste (Cross & Blackwell's) proceed gradually to mix in with these, first the broth the chickens were boiled in

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