Golden Kedgeree / Gyllen Kedgeree

A British/Indian recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980

Golden Kedgeree / Gyllen Kedgeree

In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.

This dish moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

I know I have posted at least two recipes for British kedgeree before, but there are great variations to the recipes for this dish and Robert Carrier’s is a very delicious one –Ted

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Victorian Kedgeree / Viktoriansk Kedgeree

A classic Victorian breakfast recipe found on CookIt!
Victorian Kedgeree / Viktoriansk Kedgeree

Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.

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Baronet’s Curry / Baronettens Karri

A spicy curry dish recipe from the Victorian era
found at cookit.e2bn.org
Baronet’s Curry / Baronettens Karri

The first English curry house opened in London as early as in 1811 and towards the beginning of the Victorian era (she was born in 1819) exotic spices were getting more and more available. Cook books which were published by the mid 1800s featured many types of curry recipes, and towards the end of 1870 dry spices become so cheap that even farmers with a limited income could indulge in a curry dish from time to time.

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Cucumber And Lemony Dill Cream Cheese Tea Sandwiches / Agurk og Sitron & Dill Kremost Te Sandwicher

A variation on the classic cucumber sandwich found on FoodNetwork

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See this and lots of other delicious recipes on:
Tickle My Tastebuds Tuesday TuesdaysTable copy Treasure Box Tuesday

In Context:
Cucumber sandwiches contain little protein and so are generally not considered sustaining enough to take a place at a full meal. This is deliberate; cucumber sandwiches have historically been associated with the Victorian era upper classes of the United Kingdom, whose members were largely at leisure and who could therefore afford to consume foods with little nutritive value. Cucumber sandwiches formed an integral part of the stereotypical afternoon tea affair.

By contrast, people of the era’s lower working classes were thought to prefer a coarser but more satisfying protein-filled sandwich, in a “meat tea” that might substitute for supper.

Text from Wikipedia