Kedgeree

Ingredients

• Half a pound of cooked fish
• Half a gill of cream
• Two eggs
• Pepper and salt (Nepaul pepper)
• One ounce and a half of butter
• Two tablespoonfuls of rice

Method

1. 1

   Put the rice into boiling water and boil it for twenty minutes.

2. 2

   Put the butter and cream into a stewpan; when the butter is melted add the fish and rice, and stir it occasionally till thoroughly hot; beat up the raw eggs, and add them; season it with pepper and salt, stir it again, and when it is very hot turn it out on a hot dish and serve at once.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 8. The excerpt below is the record exactly as published.

KEDGEREE Ingredients Ralf a pound of cooked fish. Half a gill of cream. Two eggs. Pepper and salt (Nepaul pepper) One ounce and a half of butter. Two tablespoonfuls of rice

Cook this with the app: pantry check, scaling, and the assistant.