Recipe: Spanish Stew

2 lbs. of POTATOES, 1 lb. of Spanish onions, 1 lb. of tomatoes, 2 oz. of vermicelli, 1/2 pint of milk, 1 oz. of butter, pepper and salt. Cut up into dice the POTATOES and onions, and stew them with the butter and very little water; when they are tender, add the tomatoes cut in slices, and cook the vegetables 10 minutes longer. Add seasoning, the milk and vermicelli, and a little more water if necessary; let the whole simmer for another 10 minutes, and serve.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)