Curried Vegetables
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A historic early American dish of potatoes, carrots, turnip, canned peas and butter. Adapted from Curried Vegetables, from The Boston Cooking-School Cook Book (1896).
Adapted from Curried Vegetables, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/curried-vegetables.md.
The dish
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Cook one cup each potatoes and carrots, and one-half cup turnip, cut in fancy shapes, in boiling salted water until soft
Drain, add one-half cup canned peas
Make a sauce by cooking two tablespoons butter with two slices onion five minutes, removing onion, adding two tablespoons flour, three-fourths teaspoon salt, one-half teaspoon curry powder, one-fourth teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded milk
Pour sauce over vegetables
Sprinkle with finely chopped parsley
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)