Mulligatawny Soup
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2 of 7 items checked · 4 aisles
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Archive recipe
A historic Australian dish of stock, apple, onion, carrot and curry powder. Adapted from Mulligatawny Soup, from The Art of Living in Australia (1893).
Adapted from Mulligatawny Soup, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/mulligatawny-soup-5.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 4 aisles
Slice up the apple, onion, and carrot, and fry them in the butter
Sprinkle over the curry powder and flour and brown that too
Pour over the boiling stock and stir until it boils up
Simmer gently for one hour
Rub through a sieve and return to the saucepan
Bring to the boil, flavour with salt and lemon juice
Pour into a warm tureen and serve
Send well-boiled rice to the table with this soup
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)