pescatariangluten-freenut-freesoy-free
Kedgeree
From Handbook of practical cookery, 1886
Serves 2
Parsley can be chopped and sprinkled over the top instead of using sprigs.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 33. The excerpt below is the record exactly as published.
Kedgeree. — For this will be required one pound of cold boiled fish, two ounces of butter, two eggs, one tea-cupful of rice, one tea-spoonful of curry powder, one salt-spoonful of salt, one half salt-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.