pescatariangluten-freenut-freesoy-free
Kedgeree
From A year's cookery, 1880
Serves 1
Serve very hot on a silver dish.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 19. The excerpt below is the record exactly as published.
Kedgeree. — Pick tlie flesh of the fish from the bones, and break it into flakes free from skin and bone. Remove the skin from the rice also, and break it up with a fork. The fish and rice should be in about equal quantities. Melt a slice of butter in the frying-pan, 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 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.