Kedgeree (1)
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 179. The excerpt below is the record exactly as published.
any pieces of cold cooked fish in a pan and warm over boiling water. Stir in an egg beaten up with 2 table-spoonfuls of hot milk and a pat of butter
Cook this with the app: pantry check, scaling, and the assistant.