Indian Vegetable Curry
A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).
A historical recipe
Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.
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 Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). 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
- One pound can baked beans
- one pound can lima beans
- one pound can green string beans
- one pound can wax beans
- two pound can tomatoes
- one tablespoonful salad oil
- eight large onions
Method
- Mrs.
- Jean Wallace Butler One pound can baked beans;
- one pound can lima beans;
- one pound can green string beans;
- one pound can wax beans;
- two pound can tomatoes;
- eight large onions;
- one heaping teaspoonful Cross & Blackwell's curry;
- one tablespoonful salad oil.
- Remove all vegetables from cans;
- heat the beans in large cooking vessel;
- heat tomatoes separately, seasoning very strongly with salt and pepper.
- Slice onions and boil in water.
- When sufficiently cooked, add onions and tomatoes to other vegetables.
- Fry curry in salad oil to a nice brown.
- Add to the vegtables, and simmer half an hour.
- While this is simmering, boil rice to serve on plate with curry.
- This serves ten people.
- In winter time, for large family you can double recipe, and keep frozen.
- Better every time reheated.
- No bread, butter or anything else is served with this, except Indian chutney.