Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mulligatawny Soup
From Royal Victoria cook book, 1900
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- 38 onions, rather large
- 1 tablespoon currie powder
- the same of flour
- put in a fowl or rabbit or whatever meat one wants to use
Method
Fry onions in butter until brown.
Add curry powder and flour, then stock.
Boil for 4 hours, strain, add meat, skim fat, and simmer for 1 hour.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 4. The excerpt below is the record exactly as published.
MULLAGATAWNY SOUP.—Take 38 onions, rather large, cut them thin and fry a nice brown in butter or drip- ing with some lean ham cr bacon. Add 1 tablespoon currie powder and the same of flour, then add your stock and boil for 4 hour. Strain it and put in a fowl or rabbit or what- ever meat one wants to us
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