FoodNet

Kidgeree

From The complete Indian housekeeper & cook, 1898

Care is required not to let the contents burn.

Presented as published in 1898. 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

173Calories
5 gProtein
41 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein4.6 g
Carbohydrates41 g
Fiber10 g
Sugars21 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1570 mg
Potassium663 mg
Calcium96 mg
Iron1.8 mg
Magnesium38 mg
Phosphorus117 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate78 mcg
Choline27 mg
Caffeine0 mg
Water553 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 248. The excerpt below is the record exactly as published.

kidgeree. 4. DS,1 Pooree. — Five units of washed. Boil till tender. Add 1 unit ground onions, ^ of ground chillies, of ginger and turmeric mixed, a clove of gaidic, and ^ unit .salt. Brown G onions in 2 units butter and stir to the ddl. Make a llour-and-water p<a.ste as for water biscuits. Take a piece of this the size of a walnut and hollow into a saticer, put into this sufficient quantity of the prepared dal. Lay on another similar saucer, lute the edges, and roll out as thin as possible. M'^hen the size of a dinner plate fry in boiling Or the dal can be nuide into j)uffs or rissoles with ordinary puff pa-ste. 5. Dumpoke. — One boned chicken. Make a forcemeat with 3s6 The Indian Housekeeper and Cook 357 boiled rice as for pilau, and fresh herbs, and onions, and hard-boiled eggs. Stuff the chicken with this and braise it gently. 6 Kulleah Yekhanee.— Slice 32 units solid of lean mutton into a stewpin with enough water to coi'er it add of ginger and cloves, 1 unit sugar, 2 of lime juice, and j unit cuiiy powder, and salt to taste. Stew till tendei. 7 Kidgeree.— Into 4 units of boiling ghee fry 4 units sliced onions, cut lengthways. Remove, add 4 units of well-washed rice, and 4 units ddh Fry till the butter is absorbed. Add some slices of green ginger, peppei'corns, salt, cloves, and cardamoms to taste, am •1 stick or two of cinnamon
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Cook this with the app: pantry check, scaling, and the assistant.