Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Indiangluten-freenut-free
Mulligatawny Soup (Economical)
From Mrs. Maclurcan's cookery book, 1899
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- 2 or 3 qts. white stock
- i cupful of cream or milk
- 2 tablespoonfuls curry powder
- White flesh of a chicken
- about a dozen small mushrooms
Method
Cut the chicken breast into small dice and boil with mushrooms in the stock for half an hour.
Mix curry powder with milk and add while boiling.
Serve with boiled rice.
Nutrition per serving
472Calories
15 gProtein
81 gCarbs
12 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 7. The excerpt below is the record exactly as published.
MULLIGATAWNY SOUP (Economical). 2 or 3 qts. white stock i cupful of cream or milk 2 tablespoonf als curry White flesh of a chicken powder Mushrooms. Mode. — Having the stock previously made and flavour- ed to taste, cut the breast of the chicken in small dice, with about a dozen small mushrooms
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