FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

You Are Here >>

food125x125B

 

 

Next Recipe >

 RECIPESSoups & StewsSoups & Stews with Poultry pg 2 >  Mulaga Tawny Soup (1818) >

Sign up for FoodReference Weekly Newsletter
 


 

See Also Modern Recipe For Chicken Mulligatawny Soup

MULAGA-TAWNY SOUP

Dr. William Kitchiner, The Cook's Oracle, (London: John Hatchard, Picadilly, 2nd edition, 1818) Ancient And Classic Recipes

"Take two quarts of water, and boil a nice fowl or chicken, then put in the following ingredients, a large white onion, a large chilly*, two teaspoonsful of ginger pounded, the same of currystuff, one teaspoonful of turmeric, and half a teaspoonful of black pepper: boil all these for half an hour, and then fry some small onions, and put them in. Season it with salt, and serve it up in a tureen. Obs. - It will be a great improvement, when the fowl is about half boiled, to take it up and cut it into pieces, and fry them and put them into the soup the last thing."


"* The pod of which Cayenne pepper is made."

Mulligatawny soup was originally an Indian curry soup adapted by the British during colonial days.
 

 

. Home . . Recipes . . About & Contact Info . . Links .


..Soups & Stews with Poultry pg 2.. ..Chicken and Rice Soup.. ..Chicken & Sausage Stew.. ..Chicken Stew.. ..Chicken Tomato Basil Rice Soup.. ..Chicken Tortellini Soup.. ..Chicken Tortilla Soup.. ..Chicken Vegetable Soup.. ..Chili, Chicken Chili.. ..Chili, Chicken & Black Bean Chili.. ..Chili, Low Fat White Chili.. ..Chili, Rotisserie Chicken Chili.. ..Chili, White Chili.. ..Chili, White Chicken Chili.. ..Chipotle Chicken Soup.. ..Cilantro Chicken Soup.. ..Cock A Leekie with Tender Prunes.. ..Creamy Brie, Rice & Chicken Bisque.. ..Curried Thai Sweet Potato Chicken Soup.. ..Hearty Chicken & Rice Soup.. ..Lemon Velvet Chicken Rice Soup.. ..Louisiana Chicken & Shrimp Gumbo.. ..Mexican Chicken Potato Soup.. ..Morimoto Chicken Noodle Soup.. ..Mulaga Tawny Soup (1818).. ..Mullagatawney (1893).. ..Mulligatawney Soup.. ..Shorba Bi Djaj.. ..Spicy Chicken & Sweet Potato Soup.. ..Spicy Caribbean Soup.. ..Tebeet, Iraqi Jewish Cholent.. ..Thai Chicken & Coconut soup.. ..Thai Chicken Noodle Soup.. ..Tortilla Soup.. ..Tortilla Rice Soup.. ..Velvet Chicken & Corn Soup.. ..Wild Rice & Chicken Chowder.. ..Winter White Chicken Stew.. ..Wonton Soup.. ..Yosemite Chicken Stew and Dumplings..

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com
 

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.