Kedgeree

Ingredients

• half a pint of split dhal or of dry split peas
• half a pound of picked and washed rice
• a little ginger
• a little mace
• a little salt
• a little butter or ghee
• some hard-boiled eggs cut in halves
• an onion or two sliced and fried in ghee

Method

1. 1

   First steep the split dhal or dry split peas in water; add the rice, ginger, mace, and salt; boil till the peas and rice are swollen and tender.

2. 2

   Stir the whole, mix in butter or ghee, and strain off the water.

3. 3

   Garnish with hard-boiled eggs and fried onions.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 242. The excerpt below is the record exactly as published.

Kedgeree. First steep half a pint of split dlial or of dry split peas in water; add half a pound of picked and washed rice, with a little ginger, mace, and salt ; boil till the peas or MISCELLANEOUS. 463 cllial and the rice are swollen and tender ; stir the whole, and mix in a little butter or ghee ; strain off the water. Have ready some hard-boiled eggs cut in halves, and an onion or two sliced and fried in ghee to garnish with ; or add small boiled onions. • Dhal, I may mention, is a kind of vetch, native to India ; ghee is the native name for stale butter clarified by boiling and straining. 06s. — To be well dressed, the dhal and rice should not be clammy. 23. Prumenty. Take some good white wheat : just wet it a little ; put it into a coarse bao- and beat it with a stick till the external husk is sutficiently loose to be rubbed off: then Avash it well, changing the water five or six times, till perfectly free from loose bran. Next put it into a stew- pot with plenty of water ; cover, and set it in the oven till the wheat is quite soft; when it is cold, it will be quite a jell}'. When required for use, put as much of the wheat with milk into a pan as will make it about the consistence of rich milk, stirring it constantly with a wooden slice or spoon, and mashing the wheat, it being liable to burn ; when near boilmg, stir in a small portion of flour mixed till smooth with a little milk, adding sugar, grated nutmeg, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.