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 16
A modern interpretation · AI-generated from the original record
Ingredients
- 3 or 4 large onions
- limbs of a rabbit or fowl
- 54 pints of boiling stock
- 2 tablespoons of currie powder
- 3 of browned flour
- part of a pickled mango
- the juice of a lemon
- some carefully boiled rice
Method
Fry onions in butter, add floured rabbit or fowl, then boiling stock.
Strain, add more stock, curry powder, and simmer.
Serve with rice and lemon juice.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 2. The excerpt below is the record exactly as published.
MULLAGATAWNY SOUP.—Ingredients—Some good butter, 3 or 4 large onions, limbs of a rabbit or fowl, 54 pints of boiling stock, 2 tablespoons of currie powder and 3 of browned flour, a little cold stock and meat, part of a pickled mango, some carefully boiled tice, the juice of a lemon
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