Soup/Stew/Chowder Curry Soup

curry soup

(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)

Ingredients:

2 quarts strong veal broth​

2 onions​

1 bunch parsley​

salt and pepper​

1 chicken​

1 tbs. curry powder​

juice of 1 lemon​

1/2 cup cream​

Instructions:

CURRY SOUP

Season two quarts of strong veal broth with two onions, a bunch of parsley, salt and pepper; strain it, and have ready a chicken, cut in joints and skinned; put it in the broth with a tablespoonful of curry powder; boil the chickens till quite tender. A little before serving add the juice of a lemon and a teacupful​

of boiling cream. Always boil cream before putting it in soup or gravy.​

Note:

Boiling the cream is not strictly necessary today, as it's been commercially pasteurized. However, heating it up is a nice touch, and will keep the soup from cooling before serving!​

 

[donna]

Here is old recipe on Curry. So it was know during this time period.