Kedgeree
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 104. The excerpt below is the record exactly as published.
Kedgeree. — Warm cold flaked fish slightly over hot water ; and just before serving stir in one egg^ beaten with one or two tablespoonfuls of hot milk and a bit of butter., and serve in a rice border. Steam the rice, one cupful in two cupfuls of highly seasoned stock
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