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Mullagatawny Soup

A curry‑flavored soup with onions, garlic, almonds, fowl or rabbit, bacon, stock, and seasonings.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 12 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Mullagatawny Soup

8 persons

Ingredients

Directions

Prepare

  1. Slice and fry the onions until a nice colour.

  2. Line the stewpan with the bacon.

  3. Cut up the rabbit or fowl into small joints, and slightly brown them.

Make the soup

  1. Put in the fried onions, the garlic, and stock and simmer gently until the meat is tender.

  2. Skim very carefully.

  3. When the meat is done, rub the curry powder to a smooth batter.

  4. Add the batter to the soup with the almonds, which must be first pounded with a little of the stock.

  5. Put in seasoning and lemon‑pickle or mango‑juice to taste.

Serve

  1. Serve with boiled rice.

Nutrition, whole recipe (rough)

354Calories
34 gProtein
14 gFat
17 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Anchovy100g210
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Wine2 tbsp cooking wine (30ml)25
Turmeric1 tsp ground (3g)9
Clove1 tsp ground (2g)7
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Fried until golden, they build the sweet, savoury base of the soup.
Fowl
Its meat becomes tender and flavourful as it simmers slowly in the stock.
Curry powder
Supplies the aromatic spice and warmth that define the soup.
Bacon
Its fat and smoky savour season the pot and coat the pan before the other ingredients go in.
Stock
Forms the liquid body of the soup and carries all the flavours.

The step that matters

Simmer gently and skim carefully. Gentle simmering lets the meat become tender without toughening. Skimming removes fat and scum that would otherwise cloud the soup and make it taste greasy.

Swap the clove

How well each one fits the dish's main ingredients (garlic, anchovy, sauce, onion, sherry, pepper):

  1. Thymefits better
  2. Parsleyfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against garlic, anchovy, sauce, onion, sherry, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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