Fish Kitcherie
From Cookery and housekeeping, 1882
Serves 3
Quantities may vary according to the amount of fish used.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 107. The excerpt below is the record exactly as published.
Fish Kitcherie. Take any cold fish, pick it carefully from the bones, mix with a teacupful of boiled rice, i oz. of butter, a teaspoonful of mustard, two soft-boiled eggs, salt and cayenne to taste
Cook this with the app: pantry check, scaling, and the assistant.