Kedgeree
From The child's cookery book, 1900
Presented as published in 1900. 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 child's cookery book (1900) by Louisa S. Tate, page 5. The excerpt below is the record exactly as published.
Kedgeree Remove the skin and bones very care- fully from two ounces of boiled fish, break it into small pieces, and put it on one side, while you boil two ounces of rice according to the recipe given. Boil an egg for ten minutes, and chop it up small. Now put a piece of butter the size of a walnut into a stewpan, and, when melted, add the boiled rice, stirring all the time, and then the fish, pepper, and salt
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