Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Mulligatawny Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Serve with boiled rice and lemon quarters.
A modern interpretation · AI-generated from the original record
Ingredients
- a pound of broken bones
- an ounce of glaze
- two onions
- one carrot
- half an ounce of salt
- a quarter of an ounce of black pepper-corns
- half a pint measure of green peas
Method
Prepare stock with bones, vegetables, and herbs.
Boil and skim, then add salt, pepper, and peas.
Simmer for one hour, skim off fat, and strain.
Nutrition per serving
63Calories
2 gProtein
14 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 19. The excerpt below is the record exactly as published.
Mulligatawny Soup. — The word Mulligatunny, as it should be spelt, comes fx-om two Tamil words Milagu, pepper, and Tannir, water. In Southern India, this broth, eaten with quantities of rice, foims the staple food of the inhabitants. 40 SOUPS Mulligatawny is so often badly made in England that the name “ pepper water” is painfully appropriate. But by following the recipe of Wyvern, himself long resident in the Madras Presidency , an excellent Mulligatawny Soup can be made. The Stock for Mulligatawny can be made on either a meat and poultry, a fish, or a vegetable foundation. For the first any trimmings will do, with a pound of broken bones, some bacon rind, an ounce of glaze, two onions, one carrot, and a bunch of herbs. For Fish, use a cod’s head, or a pound of fish cuttings. For Vegetable Stock weigh, when trimmed and cut up, half a pound of carrots, of leeks, and of onions. If turnips are quite young half a pound of them may be used, but they are apt to be too strong. Add one ounce of celery, a bunch of parsley, a sprig of thyme and another of marjoram. Put all these into a stewpan with four ounces of butter, fry till the vegetables turn red, and then add two quarts of hot water. Boil and skim, then put the broth back and add half an ounce of salt, a quarter of an ounce of black pepper-corns, and half a pint measure of green peas
Cook this with the app: pantry check, scaling, and the assistant.