Vegetable Curry

Ingredients

• 2 carrots
• 2 turnips
• j/2 pint of green peas
• 2 potatoes
• 1 onion
• lJ/2 oz. of butter
• Half a pint of stock
• 2 tablespoons of curry powder
• 1 teaspoon of lemon juice
• 1 teaspoon salt

Method

1. 1

   Melt the butter in a saucepan, add the onion sliced, and fry a few minutes.

2. 2

   Then add the curry powder and stock mixed together, the salt and the lemon, and boil all together for about 5 minutes.

3. 3

   Have ready the carrots, turnips and potatoes, cut into small pieces and boiled separately, and the peas nicely cooked.

4. 4

   Put these vegetables into the curry and warm for about 5 minutes.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 41. The excerpt below is the record exactly as published.

Vegetable Curry. 2 carrots. 2 turnips. j/2 pint of green peas. 2 potatoes. 1 onion. lJ/2 oz. of butter. Half a pint of stock. 2 tablespoons of curry powder. 1 teaspoon of lemon juice. 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.