1810.—"A trap called a Keddah."—Williamson, V. M. ii. 436.
1860.—"The custom in Bengal is to construct a strong enclosure (called a Keddah) in the heart of the forest."—Tennent's Ceylon, ii. 342.
KEDGEREE, KITCHERY, s. Hind. khichṛī, a mess of rice, cooked with butter and dāl (see [DHALL]), and flavoured with a little spice, shred onion, and the like; a common dish all over India, and often served at Anglo-Indian breakfast tables, in which very old precedent is followed, as the first quotation shows. The word appears to have been applied metaphorically to mixtures of sundry kinds (see Fryer, below), and also to mixt jargon or lingua franca. In England we find the word is often applied to a mess of re-cooked fish, served for breakfast; but this is inaccurate. Fish is frequently eaten with kedgeree, but is no part of it. ["Fish Kitcherie" is an old Anglo-Indian dish, see the recipe in Riddell, Indian Domestic Economy, p. 437.]
c. 1340.—"The munj ([Moong]) is boiled with rice, and then buttered and eaten. This is what they call Kishrī, and on this dish they breakfast every day."—Ibn Batuta, iii. 131.
c. 1443.—"The elephants of the palace are fed upon Kitchri."—Abdurrazzāk, in India in XVth Cent. 27.
c. 1475.—"Horses are fed on pease; also on Kichiris, boiled with sugar and oil; and early in the morning they get shishenivo" (?).—Athan. Nikitin, in do., p. 10.
The following recipe for Kedgeree is by Abu'l Faẓl:—
c. 1590.—"Khichri, Rice, split dál, and ghí, 5 ser of each; ⅓ ser salt; this gives 7 dishes."—Āīn, i. 59.
1648.—"Their daily gains are very small, ... and with these they fill their hungry bellies with a certain food called Kitserye."—Van Twist, 57.
1653.—"Kicheri est vne sorte de legume dont les Indiens se nourissent ordinairement."—De la Boullaye-le-Gouz, ed. 1657, p. 545.