vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kedgeree
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 20. The excerpt below is the record exactly as published.
Kedgeree. — Boil 2 or 4 oz. of rice, according to the size of the dish required, as for curry. Pick the flesh of the fish from the bones, and break with a fork into flakes free from skin and bone ; take equal quantities of fish and rice ; melt a slice of butter in a saucepan, throw in the rice and fish, and stir all briskly together till the mixture is quite hot, seasoning it rather highly with salt, pepper, and cayenne. Have ready two slightly- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.