{"id":5441,"slug":"chicken-mulligatawney-soup","title":"Chicken mulligatawney soup.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an uncooked soup hen","three ounces of butter","an onion chopped very fine","two spoonfuls of flour","one spoonful of curry powder","the strained chicken broth","a cup of rice","two apples","salt","pepper"],"ingredients_norm":["uncooked soup hen","butter","onion chopped very fine","flour","curry powder","strained chicken broth","rice","apple","salt","pepper"],"steps":["Cut the breast from an uncooked soup hen, and cut in small squares of about one-quarter inch.","Make about two quarts of broth from the bones and trimmings.","Heat three ounces of butter in a casserole, add the cut-up breast of chicken, and simmer for five minutes.","Then add an onion chopped very fine, and simmer again until yellow.","Then add two spoonfuls of flour and one spoonful of curry powder, and heat through.","Now pour in the strained chicken broth and a cup of rice, and boil slowly until the rice is cooked.","Cut two apples in quarter inch squares, and simmer in butter until cooked, and add to the soup.","Season with salt and pepper."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w76:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"04eaad3bbeffdb38f847fcbd76225bb63e22e0dc106a24987fae95b3ccfc119a","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-mulligatawney-soup"}