Lunch
Mulligatawney soup
Mulligatawney soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including (an east indian recipe.) joint a large fowl, as for fricassee, and cut into small pi.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- (An East Indian recipe.) Joint a large fowl, as for fricassee, and cut into small pieces a pound of lean veal.
- Slice two onions and fry them in butter;
- pare, quarter and core two sour apples.
- Put all these into a saucepan with six quarts of cold water.
- Add four cloves and four pepper corns, cover closely and let it simmer until the fowl is tender.
- Return the bones to the kettle and add one level tablespoonful of curry powder, one level teaspoonful, each, of salt and sugar mixed to a smooth paste with a little water.
- Simmer another hour, or until reduced one-half, strain the soup, let it stand all night and remove the fat.
- Put it on to boil again, add the pieces of fowl and one cupful of boiled rice.
Historical transcription
Source method
- 1
(An East Indian recipe.)
- 2
Joint a large fowl, as for fricassee, and cut into small pieces a pound of lean veal. Slice two onions and fry them in butter; pare, quarter and core two sour apples. Put all these into a saucepan with six quarts of cold water. Add four cloves and four pepper corns, cover closely and let it simmer until the fowl is tender. Remove it and cut the meat from the bones into small pieces. Return the bones to the kettle and add one level tablespoonful of curry powder, one level teaspoonful, each, of salt and sugar mixed to a smooth paste with a little water.
- 3
Simmer another hour, or until reduced one-half, strain the soup, let it stand all night and remove the fat. Put it on to boil again, add the pieces of fowl and one cupful of boiled rice. This will make a large quantity of soup. Send around with it bananas, chilled by burying them in ice, for those who relish this accompaniment to curry dishes.
Nutrition pending
No invented nutrition numbers.
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