Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Mulligatawny Soup, No. 2
From Cookery and housekeeping, 1882
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 4 onions
- pound ham
- 4 apples
- 4 cloves
- 1 carrot
- I blade of mace
- 2 turnips
- A bunch of parsley
- I head of celery
- Thyme
- Bay-leaves
- 1 lb. butter
- add a pint of broth
- 3 tablespoonsful of curry powder
- 1 tablespoonful of curry paste
- 4 tablespoonsful of flour
- 6 quarts of broth
- a teaspoonful of sugar
- salt if required
Method
Cut all ingredients into slices, put them in a stewpan with butter, and pass over the fire for 20 minutes.
Add broth, simmer for 20 minutes, then add curry powder, curry paste, and flour.
Mix with broth, skim, and serve with quenelles and rice.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 35. The excerpt below is the record exactly as published.
Mulligatawny Soup, No. 2. 4 onions ; \ pound ham ; 4 apples ; 4 cloves ; 1 carrot ; I blade of mace ; 2 turnips ; A bunch of parsley ; I head of celery ; Thyme. Bay-leaves ; Cut all into slices, put them into a stewpan with \ lb. butter, pass it 20 minutes over a fire ; then add a pint of broth, let it simmer about 20 minutes, then add 3 tablespoonsful of curry powder, i table- spoonful of curry paste, and 4 tablespoonsful of flour. Mix the whole well together with 6 quarts of broth ; FISH CURRY SOUP. 8i when boiling, skim it. Season with a teaspoonfui of sugar and salt if required
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