{"id":6650,"slug":"mulligatawny-soup","title":"MULLIGATAWNY SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three quarts of liquor, in which fowls have been boiled","three onions","two carrots","one head of celery","one tablespoon of curry powder","one tablespoon of flour","small pieces of chicken or veal"],"ingredients_norm":["liquor in which fowls have been boiled","onion","carrot","celery","curry powder","flour","chicken or veal"],"steps":["Add to three quarts of liquor, in which fowls have been boiled, the following vegetables: three onions, two carrots, and one head of celery cut in small dice.","Keep the kettle over a high heat until soup reaches the boiling point; then place where it will simmer for twenty-five minutes.","Add one tablespoon of curry powder, one tablespoon of flour mixed together; add to the hot soup and cook five minutes.","Pass through a sieve.","Serve with small pieces of chicken or veal cut in it."],"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/12350","source_ref":"pg:12350:w5:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5ce96bd64e2cd9eae852ca61844efbd967160afa89f254ae0ad430f7e9403083","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, 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/mulligatawny-soup"}