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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 46
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Mulligatawny Soup. 25 qts white stock 2 LBs. Dripping. 1/2 LBs Cocoanut. 1 LBs. Curry Powder. 7 LBs Onions 3 1/2 LBs Flour 3/4 LBs Apple rings 1 LBs Rice (as garnish) 4 ozs Salt 1 Tin tomatoe puree. Method. Finely chop onions. Place in pan. Allow to stew on till limp. Add curry powder. Dry out for few mins. Add flour, tomatoe puree. stock, cocoanut. Finely chopped apple rings Add salt. Allow to simmer for 1 hr. Strain. Reboil. Add cooked rice. Serve.
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Mulligatawny Soup. 25 qts white stock 2 LBs. Dripping. 1/2 LBs Cocoanut. 1 LBs. Curry Powder. 7 LBs Onions 3 1/2 LBs Flour 3/4 LBs Apple rings 1 LBs Rice (as garnish) 4 ozs Salt 1 Tin tomatoe puree. Method. Finely chop onions. Place in pan. Allow to stew on till limp. Add curry powder. Dry out for few mins. Add flour, tomatoe puree. stock, cocoanut. Finely chopped apple rings Add salt. Allow to simmer for 1 hr. Strain. Reboil. Add cooked rice. Serve.
Szathmary Culinary Manuscripts and Cookbooks
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