Curried Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.
Curried Potatoes. Cut up into cubes 12 cold boiled potatoes, slice a large onion, and fry it in a saute-pan with 1 oz. of butter. Add the potatoes, toss them and season with salt, dredge well with curry powder, moisten with a little stock, and the juice of half a lemon. Shake the pan well over the fire, and let stew for about 15 minutes
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