{"id":4239,"slug":"curried-vegetables","title":"CURRIED VEGETABLES","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.","1/2 cup turnips","1/2 cup of carrots","1 cup outer parts of celery","1/2 cup of peas","1/2 teaspoon celery salt","1/8 teaspoon pepper","3 tablespoons drippings","3 tablespoons whole wheat flour","1 teaspoon curry powder","1 teaspoon salt","1/2 cup meat stock or water","1 cup tomato juice and pulp","1 teaspoon onion juice"],"ingredients_norm":["dried peas beans or lentil","turnip","carrot","outer parts of celery","pea","celery salt","pepper","dripping","whole wheat flour","curry powder","salt","meat stock or water","tomato juice and pulp","onion juice"],"steps":["Melt the fat.","Add the seasoning; gradually the liquid.","Add the vegetables.","Cook 20 minutes.","Serve very hot.","This is an especially good way of adding the necessary flavor to lentils."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:263","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ad5103df0d05685a7a3149f6cd3e0c770d6dbfa433c3dad4687ecb01a350fe6b","created_at":"2026-08-02T16:15:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/curried-vegetables"}