Ding Dong
From Anglo-Indian cookery at home, 1895
Serve with curry or bread and butter.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1372Calories
79 gProtein
13 gCarbs
109 gFat
Full nutrition (28 nutrients)
Calories1372 kcal
Protein79 g
Carbohydrates13 g
Fiber0.1 g
Sugars13 g
Total Fat109 g
Saturated Fat44 g
Monounsaturated Fat48 g
Polyunsaturated Fat4.2 g
Cholesterol336 mg
Sodium268 mg
Potassium1211 mg
Calcium36 mg
Iron8.3 mg
Magnesium77 mg
Phosphorus699 mg
Zinc16 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin B61.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate32 mcg
Water261 g
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 11. The excerpt below is the record exactly as published.
Ding Dong.” — Keduce to a paste four red chillies, a small piece of satfron, and half a garlic. Cut a pound of fat beef into thin slices, and rub into the meat a table- spoonful of moist sugar; then smear it with the paste, sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.