Calcutta Jumble
A historical recipe from Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly v, by Edward Spencer (1897).
A historical recipe
Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious, by Edward Spencer (1897). Project Gutenberg eBook #43278.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly v, by Edward Spencer (1897). Digitised by Project Gutenberg, eBook #43278 (https://www.gutenberg.org/ebooks/43278). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
India. Associated with India by a place in its title: calcutta (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one tablespoonful anchovy sauce
- two boiled eggs
- two raw eggs
Method
- A few fried fillets of white fish (sole, or plaice--sole for choice), placed on the top of some boiled rice, in a soup plate.
- Pour over them the yolks of two boiled eggs, and mix in one green chili, chopped fine.
- Salt to taste.
- "Another way:" Mix with the rice the following ingredients:-- The yolks of two raw eggs, one tablespoonful anchovy sauce, one small teaspoonful curry powder (raw), a sprinkling of cayenne, a little salt, and one green chili chopped fine.
- Each ingredient to be added separately, and the eggs and curry powder to be stirred into the rice with a fork.
- Fillets of sole to be served atop.
- How many cooks in this England of ours can cook rice properly?
- Without pausing for a reply, I append the recipe, which should be pasted on the wall of every kitchen.
- The many cookery books which I have read give elaborate directions for the performance, of what is a very simple duty.
- Here it is, in a few lines--