Kedgeree

Ingredients

• two cupfuls of rice
• two chopped cold hard-boiled eggs
• a tablespoon of butter
• the same of milk
• a teaspoon of Paprika
• half a teaspoon of salt

Method

1. 1

   Boil and strain the rice.

2. 2

   Mix in chopped eggs and flaked, salted fish.

3. 3

   Add butter, milk, Paprika, and salt.

4. 4

   Toss in a chafing dish and heat for ten minutes.

5. 5

   Squeeze lemon over before serving.

Nutrition per serving

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 21. The excerpt below is the record exactly as published.

Kedgeree. All Anglo-Indians, and many who have never been nearer India than South Ken- sington, know the virtues of kedgeree, kadgiori, kitchri, kegeree, kitcharee, kitchery, or even quitheri. It is spelt and made in forty-seven different ways, every one of which is strictly authentic, and, according to diiFerent authorities, the One and Only way. This is Martin Harvey Kedgeree. 74 THE CHAFING DISH Boil two cupfuls of rice, and strain it well. Mix in it two chopped cold hard-boiled eggs, any cold remains of cooked fish, flaked and salted ; add a tablespoon of butter, the same of milk, a teaspoon of Paprika, and half a teaspoon of salt

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