Kedgeree
From Cookery for every household, 1914
Serves 2
Time to cook: 0.5 hours. Sufficient for 3 or 4 persons.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 185. The excerpt below is the record exactly as published.
Kedgeree | lb. cooked fish. > 1 raw yolk of egg. \ lb. Patna rice. 1 1 tea-sp. chopped pars- 2 oz. butter or dripping. ley. Pepper and salt. [ A pinch of nutmeg.
Cook this with the app: pantry check, scaling, and the assistant.