Fish Kedgeree
From Tried favourites cookery book, 1909
Serves 1
Alternatively, use equal quantities of cooked fish and rice, with a hard-boiled egg.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 29. The excerpt below is the record exactly as published.
Fish Kedgeree. Boil a cup of rice as for cuiTy ; take cold dressed fish free from bones ; mix 2 oz. butter with the rice, add the fish, and season with salt, pepper, and cayenne. Now add 2 eggs slightly beaten
Cook this with the app: pantry check, scaling, and the assistant.