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KEDGEREE (Hindostani, khichri)

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Originally appearing in Volume V15, Page 712 of the 1911 Encyclopedia Britannica.

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KEDGEREE (Hindostani, khichri)

KEDGEREE (See also:
HINDOSTANI
HINDOSTANI (properly Hindustani, of or belonging to Hindostan')
Hindostani, khichri) , an See also:

INDIAN

Indian dish, composed of boiled See also:

rice and various highly-flavoured ingredients. Kedgeree is of two kinds, See also:

white and yellow. The white is made with See also:

GRAIN (derived through the French from Lat. granum, seed, from an Aryan root meaning " to wear down," which also appears in the common Teutonic word " corn ")

grain, onions, See also:

GHEE (Hindostani ghi)

ghee (clarified See also:

BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

butter), See also:

CLOVES

cloves, See also:

pepper and See also:

salt. Yellow kedgeree includes eggs, and is coloured by See also:

TURMERIC (from Fr. terre Write, turmeric, Lat. terra merita, deserved, i.e. excellent earth; Skeat suggests that it is a barbarous corruption, perhaps of Arabic karkam, kurkum, saffron or curcuma)

turmeric. Kedgeree is a favourite and universal dish in See also:

India; among the poorer classes it is frequently made of rice and See also:

PULSE

pulse only, or rice and beans. In See also:

EUROPEAN

European See also:

COOKERY (Lat. coquus, a cook)

cookery kedgeree is a similar dish usually made with See also:

End of Article: KEDGEREE (Hindostani, khichri)

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