6 good-sized POTATOES parboiled, 1 oz. of butter, 1 teaspoonful of curry powder, 3/4 pint of milk, 1 dessertspoonful of fine wheatmeal, salt and lemon juice to taste. Slice the POTATOES into a Saucepan and pour the milk over them; smooth the curry powder with a little water, pour this over the POTATOES, and add the butter and seasoning. Let the POTATOES cook gently until soft; then thicken with the meal, which should be previously smoothed with a little milk or water. Let all simmer for 2 or 3 minutes; add lemon juice, and serve.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)