Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of oyster sauce nicely flavoured
- a tablespoonful of good cream
- quarter after the water boils
- 45 koor mah
- 1 large onion
- 2 doz
- cloves
- cinnamon
- mace
- pepper
- salt
- cayenne
Directions
Truss the fowl, put inside it a large onion and a couple of slices of bacon ; sew up the vent ; put the fowl into a saucepan with a very tight fitting lid and put that pan into another filled with cold water, and bring it to the boil for an hour and a quarter after the water boils ; make a pint of oyster sauce nicely flavoured ; add the juice that the fowl has made in the saucepan a tablespoonful of good cream ; pour over the fowl and serve. Mrs. Ford Hutchinson.
IRISH-MADE CUTLERY
HOME RECIPE BOOK
KOOR MAH (Indian Recipe).
chicken, rabbit, or cold turkey, cinnamon.
i lb. butter. mace.
1 large onion (chopped). allspice.
2 doz. cloves. peppercorns.
2 oz. mirdgimens. salt and pinch cayenne.
Fry till a nice brown in butter ; add turkey or chicken cut in squares, and fry gently light brown, stirring all the time. Now add spice, cloves, curdamens, cinnamon, mace, pepper- corns, salt, and pinch cayenne. Simmer all together till done, shaking every now and then to prevent burning. When tender, serve hot. Will keep good several days.
Miss Rice.