Kedgeree
From My mother's cook book, 1902
Parsley can be chopped and sprinkled over the top instead of garnishing with sprigs.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 16. 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 teacupful of rice, one teaspqonful of curry powder, one saltspooiiful of salt, one-half saltspqonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.