Indian Curry of Vegetables
A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).
A historical recipe
The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
India. Associated with India by a demonym leading its title: Indian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Equal quantities of cauliflower and potatoes, raw.
- The cauliflower cut into flowerettes and the potatoes into dice.
- Put them into a spider with a heaping tablespoonful of butter, a rounded teaspoonful of curry powder, and let them simmer for a few minutes without taking color.
- Then add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion and one of chopped green pepper, fill up the spider with boiling water, and set it back on the stove where it will stew gently until the vegetables are tender and the water has been reduced to one-third the quantity.
- It should be as thick as ordinary gravy;
- if not, add a scant teaspoonful of flour.
- Just before it is done stir in a heaping tablespoonful of butter.
- Turn it into a shallow vegetable dish and serve very hot.
- The spider should be kept covered while the curry is cooking.
- It is very good without the green pepper.
- This may be warmed over, and is better the second day than the first.