Spaghetti a l'Indienne

Ingredients

• two small onions
• two teaspoonfuls of curry powder
• a tablespoonful of lemon juice
• one and a half pints of water
• half a pound of spaghetti
• a tablespoonful of sugar
• a pinch of salt
• two raw apples

Method

1. 1

   Fry sliced onions in butter until light brown.

2. 2

   Add curry powder, lemon juice, sugar, salt, and chopped apples.

3. 3

   Stir in water and simmer until pulpy.

4. 4

   Cook spaghetti in boiling water, drain, and finish cooking in the sauce.

5. 5

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 259. The excerpt below is the record exactly as published.

Spaghetti a 1'Indienne. Make a curry sauce by slicing two small onions and frying them in butter until a light brown, add to them two teaspoon- fuls of curry powder and a tablespoonful of lemon juice, or rather less of vinegar, a tablespoonful of sugar, a pinch of salt, and two raw apples, chopped very finely; stir in one and a half pints of water, and simmer until the ingredients have become a pulp. Place half a pound of spaghetti

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