Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Indiandairy-freenut-free
Mulligatawny
From The century cook book, 1894
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- an onion
- a turnip
- half a pound of lean chipped ham
- one cupful of flour
- three quarts of hot stock
- a three-pound can of tomatoes
- a cupful of boiled rice
- a tablespoonful of curry powder
- salt to taste
- pepper to taste
Method
Brown onion, turnip, and ham, stir in flour, pour over stock, add tomatoes, and boil for 2 hours.
Strain, add chicken and rice, season, and serve.
Nutrition per serving
124Calories
9 gProtein
16 gCarbs
3 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
salt to taste. Mulligatawny. Brown an onion and a turnip with half a pound of lean chipped ham in a sauce pan; stir in one cupful of flour and pour over all three quarts of hot stock, add a three-pound can of tomatoes and boil two hours, put through a sieve. Have ready the meat of a chicken cut in dices and a cupful of boiled rice. Season with a tablespoon- ful of curry powder, salt and pepper. Pea Soup. Take a can of peas or a quart of fresh peas, ^^ . boil until tender and rub through a r ^^^^^^^^^^ sieve, add a quart of milk, two ,L _ If >' ;_^1;3p\. tablespoonfuls of butter, salt and pepper to taste
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